method
1. Melt half the margarine with the oil in a large saucepan. Add the onion, leeks, carrots and red pepper, cover and cook gently for about 20 minutes.
2. Meanwhile, melt the remaining margarine in a large saucepan. Add the bulgur wheat and stir until the grains are thoroughly coated with margarine. Stir in the boiling water, cover and place over gentle heat. Cook for 10 minutes until the water has been absorbed.
3. Using a, fork, gently mix the cooked vegetables into the bulgur wheat. Lightly stir in the tomatoes, raisins and cheese and fork through until the cheese is melted. Season to taste with salt and pepper. Transfer to a warmed serving dish and serve at once.
serving amount
serves 4
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