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Bulgur wheat casserole

Bulgur wheat is wheat which has been cracked by a steaming process. It is widely used in Middle Eastern cooking and can be bought from health food shops and Asian food stores. It is sometimes also known simply as 'cracked wheat'.

ingredients

serves 4
225 g (8 oz) bulgur wheat
50 g (2 oz) margarine or butter
1 tablespoon vegetable oil
1 large onion, finely chopped
2 large leeks, thinly sliced
2 large carrots, diced
1 small red pepper, deseeded and diced
300 ml (1/2 pint) boiling water
2 tomatoes, skinned and chopped
50 g (2 oz) seedless raisins
100 g (4 oz) Cheddar cheese, diced
salt and freshly ground black pepper

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.

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