15
360
40

Ingredients

  • 2 tablespoons olive oil
  • 1 onion (medium, finely sliced)
  • 25 grams vermicelli
  • 225 grams bulgar (or cracked wheat,, 8oz)
  • 300 milliliters vegetable stock (Good, ½ pint)
  • 50 grams raisins
  • salt
  • pepper
  • 4 tablespoons tahini paste
  • 2 cloves garlic (crushed with sea salt)
  • 1 lemons (lrg Or 2 small, Juice of)
  • 4 tablespoons olive oil (Best quality)
  • 1 teaspoon cumin seeds (freshly ground in a spice mill)
  • freshly ground black pepper
  • fresh parsley (Chopped, to garnish)

Directions

  1. Heat the oil in a heavy based flame proof casserole and cook the onion gently for 5 minutes. Add the vermicelli, breaking it into the pan with your hands into manageable sized pieces. Stir for 1 minute until it becomes transluscent from absorbing the oil.
  2. Rinse the wheat under the cold tap, then add to the casserole immediately.
  3. Add the stock, raisins and seasoning. Cover and simmer gently for 9 to 10 minutes or until all the stock is absorbed.
  4. Leave the pilaff to stand for 5 minutes before serving.
  5. For the Tahini: Put the tahini paste, garlic, lemon juice, pepper, olive oil and ground cumin in a food processor and blend until smooth. The mixture will be very thick, so gradually add 3 to 4 tbsp cold water while blending it in the machine to thin it to a dipping consistency.
  6. Serve in a bowl, with a sprinkling of parsley to garnish.
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NutritionView more

360Calories
Sodium21%DV510mg
Fat43%DV28g
Protein10%DV5g
Carbs9%DV27g
Fiber20%DV5g

PER SERVING *

Calories360Calories from Fat250
% DAILY VALUE*
Total Fat28g43%
Saturated Fat4g20%
Trans Fat
Cholesterol
Sodium510mg21%
Potassium310mg9%
Protein5g10%
Calories from Fat250
% DAILY VALUE*
Total Carbohydrate27g9%
Dietary Fiber5g20%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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