BULGUR RISOTTO

Bulgur is cracked wholewheat that’s parboiled to make it quicker to prepare. You can also use pearl wheat but it takes longer to cook. SERVES 4-6 Preparation: 15 min Baking: 20 min 2 small onions,

chopped 125g back bacon,

diced (optional) 2 garlic cloves, crushed 4 brown mushrooms,

sliced a little olive oil

(optional) 180ml (¾c) white

wine 375ml (1½c) bulgur or

pearl wheat about 750ml (3c)

vegetable stock 50g feta cheese with

black pepper 60ml (¼c) each chopped fresh coriander and rocket zest and juice of ½ lemon TO SERVE 1 butternut, diced and

roasted 2-3 rounds feta cheese with black pepper olive oil extra rocket and coriander or micro herbs to garnish 1 Fry the onions, bacon, garlic and mushrooms (in a little olive oil, if using) until the bacon is cooked and slightly crispy and the onions and mushrooms are soft. 2 Add half the white wine and cook until absorbed. 3 Add the bulgur or pearl wheat, stock and rest of the wine. Allow to simmer for about 10 minutes on high or until the wheat is done and most of the liquid has been absorbed (for pearl wheat you might need more stock and it will take much longer to cook). 4 Remove from the heat and stir in the feat cheese, chopped coriander and rocket, lemon zest and juice. 5 To serve Spoon into bowls and add the butternut. Crumble the feta on top, drizzle a little olive oil over and garnish with extra rocket and coriander or micro herbs. Serve immediately.