Spinach, feta, cashew nut and bulgar wheat pilau
Time to make: 20 mins
(at time of publication)
Nutrition Info.(per serve)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 teaspoon cumin seeds
- 2/3 cup cashew nuts
- 2 1/2 cups bulgar wheat
- 1 teaspoon ground coriandercilantroX
- 1 pinch chilli flakes
- 2 cups vegetable stock
- 3 large handfuls spinach, chopped
- 100g feta cheese, chopped into small cubes
- salt and freshly ground pepper
- plain unsweetened yoghurt to serve
Total fat 18.2g
Saturated fat 5.2g
Dietary fibre 13.9g
1 Heat oil in a large saucepan over a medium heat. Add onion and gently fry for 3-4 minutes. Pour in cumin seeds and stir around the pan to release the flavour. Add cashew nuts and fry for 2 minutes until starting to brown. Pour in bulgar wheat, ground coriander and chilli flakes and stir for 2-3 minutes until bulgar starts to toast.
2 Reduce heat, pour in stock and simmer for 4-5 minutes, stirring occasionally, making sure bulgar doesn't stick.
3 Once all stock is absorbed and bulgar is soft and fluffy, remove pan from heat and stir in spinach. Season to taste. Add feta and lightly combine. Serve with a dollop of plain yoghurt.
Turn it into lunch: Slice open 2 mini wholemeal pita bread pockets and spread each with 1 tablespoon hummus. Add 1/2 cup leftover pilau to each with a few slices of cucumber.