Charred sweetcorn, red pepper & bulgur wheat pilaf
By Anna Glover
Enjoy this sweetcorn, red pepper and bulgur wheat pilaf on its own, or add grilled chicken, a crumbling of feta or blackened salmon, if you like
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Prep:5 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 417
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fat 5g
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saturates 1g
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carbs 75g
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sugars 0g
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fibre 10g
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protein 13g
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salt 0.3g
Ingredients
- 1 tbsp rapeseed oil
- 2 corn cobs
- 2 large red peppers, sliced
- bunch of spring onions, sliced
- 2 tsp smoked paprika, plus extra to serve
- 2 garlic cloves, crushed
- 500ml vegetable stock
- 300g bulgur wheat
- ½ small bunch of coriander
- Greek yogurt, to serve (optional)
- lime wedges, to serve
Tip
MAKE CORN & PEPPER TABBOULEH
Dress any leftover bulgur wheat pilaf with olive oil and lemon juice. Roughly chop any leftover coriander and some tomatoes and stir through.TWIST IT
This pilaf is great on its own, or add grilled chicken, a crumbling of feta or blackened salmon, if you like.Method
Heat ½ tbsp oil in a casserole dish (that has a lid) over a high heat. Fry the corn cobs for 8-10 mins turning frequently, until golden and lightly charred. Stand on a chopping board and run the knife down the cobs to remove the kernels.
Tip the peppers into the pan with the remaining oil and fry for 10 mins until softened and golden, then stir in the spring onions, paprika and garlic. Fry for another 3-4 mins until fragrant, then stir most of the corn back into the pan, along with the stock. Bring to a simmer, then stir in the bulgur. Turn the heat to low. Cover with the lid and leave for 8-10 mins until the stock has been absorbed and the bulgur is tender.
Fluff the pilaf up with a fork, then scatter with the remaining corn and the coriander. Serve with a dollop of Greek yogurt dusted with a little paprika, if you like, and the lime wedges for squeezing over.
