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Red Pepper and Bulghur Wheat Pilaff - Organic Box News 2nd - 5th August, 2011

Mattby Matt, 1 yr, 10 m ago in Blog
Comments | Tags: Box News, summer season, Local, UK, apple, rice

This week’s potatoes are Yorkshire grown ‘Nicola’ and at last we have plenty of English onions arriving. All the other vegetables are from Yorkshire and adjacent counties with the exception of the peppers which are from Spain. At the end of last week we saw the arrival of the first English ‘Discovery’ apples, making this the earliest season ever!  We’ll stop sending out the Southern hemisphere apples in the boxes now, but we’ll still stock Braeburns for a couple more weeks as early apples don’t always appeal to those who like the rich, sweet and dense late season varieties. It’s not autumn yet, but worth remembering that Discovery applesid= make an fine pie and crumble filling mixed with blackberries and a little sugar.

Red Pepper and Bulghur Wheat Pilaff

Cooking the bulghur wheat briefly in tomato puree is a little unusual but really effective here. Serve warm or at room temperature ...

  • 2 medium onions thinly sliced,
  • 2 red peppers thinly sliced,
  • 1 1/2 tbsp tomato puree,
  • 1 tsp sugar,
  • 2 tsp coriander seeds lightly toasted in a dry pan and crushed,
  • 75g raisins or currants,
  • 300g bulghur wheat,
  • 300ml water,
  • salt and pepper.
  1. Heat the olive oil in a pan, and cook the onions and peppers for 10 minutes, or until quite soft.
  2. Add the tomato puree, coriander, sugar and raisins and stir for a few minutes.
  3. Add the bulgur wheat, water and salt and pepper, bring to the boil, then remove from the heat and cover.
  4. After 20 minutes fluff up with a fork.
  5. Check the seasoning and add salt and pepper and a little more oil if needed.
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