Bulgur & Veg Khichree

This recipe is another winner from the book ‘Simple Spice Vegetarian’. It’s actually a mix of rice, lentils and bulgur wheat which I kind of questioned when I first saw the recipe but the mixture of textures and the ability of the different elements to soak up the spices really added something to the flavour. The word kedgeree comes from this word too so you just know it’s going to be good. This is really tasty when you ramp up the ginger content.

Serves 4 (large portions)

Ingredients

  • 200g bulgur wheat
  • 100g rice
  • 150g lentils
  • 1/2 tsp turmeric
  • 1 tbsp coriander powder
  • 1 tbsp cumin
  • 1 tbsp ghee
  • 1 chilli
  • 5cm ginger
  • 5 cloves garlic
  • 1 onion
  • 2 tomatoes
  • 1 carrot
  • 1 parsnip
  • 1 handful spinach
  • 150g peas
  • 250ml water
  • salt

Method

1.) Cook the rice and lentils in a pan until tender, Halfway through cooking, add the bulgur wheat. Preheat the oven to 130 degrees C.

2.) In the meantime, peel and grate the ginger. Peel and finely dice the onion, carrot and parsnip.

3.) Make a masala paste by adding the turmeric, coriander and cumin in a bowl with a tbsp water and mixing.

4.) In a casserole dish, melt the ghee and add the onion. Cook for about 5 minutes, then add the chilli, ginger and garlic and cook for another couple of minutes.

5.) Add the masala paste and cook until it dries out. Chop up the tomatoes and add to the pan with the carrot and parsnip.

6.) Cook for about 5 minutes then add the spinach and peas and cook for another couple of minutes.

7.) Drain the lentils, rice and bulgur and add to the pan. Add the water and stir everything together. Cover with a lid and cook for 15 minutes.

8.) Season before serving.

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