Bulgar-Wheat Pilaf With Goats’ Cheese, Beetroot And Nuts Recipe

Name: Bulgar-Wheat Pilaf With Goats’ Cheese, Beetroot And Nuts Recipe
Prep time: PT30MIN
Yield: 2
Cuisine: European
Ingredients: 1/2 Tbsp avocado oil; 1 onion, peeled and finely chopped; 1 tsp cardamom pods, bruised; 1 tsp coriander seeds, lightly crushed; 100g bulgar wheat, soaked in cold water for 15 minutes; 1 litre vegetable stock; Drizzle of extra- virgin olive oil; Good squeeze of lemon juice; Large handful of flat-leaf parsley, finely chopped; 500g cooked beetroot wedges; 150g soft goats’ cheese, thickly sliced; 75g roasted mixed nuts, chopped; 1 to 2 Tbsp pomegranate molasses

written by Tammy Jacks September 10, 2019

If you’re looking for a hearty, yet healthy lunch or dinner, that won’t pack on the kilos, this delicious bulgar-wheat pilaf with goats’ cheese, beetroot and nuts recipe is just for you.

It also makes a healthy, vegetarian meal that will keep for a few days in the fridge. And it’s perfect for a mid-week lunch on the 2+1 Diet.

ALSO SEE: This beet salad with goats’ cheese recipe

Bulgar-Wheat Pilaf With Goats’ Cheese, Beetroot And Nuts Recipe

Serves: 2 Prep Time: 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1/2 Tbsp avocado oil
1 onion, peeled and finely chopped
1 tsp cardamom pods, bruised
1 tsp coriander seeds, lightly crushed
100g bulgar wheat, soaked in cold water for 15 minutes
1 litre vegetable stock
Drizzle of extra- virgin olive oil
Good squeeze of lemon juice
Large handful of flat-leaf parsley, finely chopped
500g cooked beetroot wedges
150g soft goats’ cheese, thickly sliced
75g roasted mixed nuts, chopped
1 to 2 Tbsp pomegranate molasses

Instructions

Heat the avo oil in a medium heavy-based saucepan, add the onion, and cook until softened and golden. Add the spices, and some salt and pepper, cook for another minute, then add the bulgar wheat and mix well.
Pour in the stock, bring to the boil, then allow to simmer for 20 minutes. Take off the heat, cover, and set aside for 5 minutes.
Stir in the olive oil, lemon juice and parsley, season to taste, divide into 2 portions, and top each with half the beetroot wedges, goats’ cheese and nuts. Drizzle over the pomegranate molasses, and serve.

Beetroot cheese vegetarian wheat

Tammy Jacks

A freelance writer and editor, with 15 years’ experience in the media industry. With a passion for health and fitness, Tammy loves nothing more than researching the latest wellness trends. And if she’s not running around after her sweet four-year old daughter, you’ll find Tammy on her bike, in the gym or exploring the great outdoors – followed by a good coffee, of course!