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Ingredients (serves 4)
¼ Kg bulgur
½ litre boiling water
1 tbs salt
30 gr margarine
2 medium onions
¼ kg mushrooms
125gr cashew nuts
1 ½ lemons
salt to taste
parsley for decoration
Put the bulgur in a saucepan
and pour the boiling water over it. Stir in the salt, cover and set
aside for 10-15 minutes until all the water has been absorbed.
Meanwhile, put the margarine
in a large saucepan over a low heat. While it is melting, skin and
finely chop the onions, add them to the pan and continue to saute’
for a few more minutes.
As soon as the bulgur is
ready, stir it into the pan together with the cashew nuts and
continue heating gently.
Grate the lemon rinds and
stir the grated peel into the mixture. Squeeze the lemons and add
the juice to the mixture, stirring continuously.
Remove pan from heat, check
the seasoning and add a little salt if necessary, transfer the
mixture to a shallow baking-dish and heat through in a moderate oven
(177 C / 350 F/ gas mark 4) for 20 minutes.
Garnish with sprigs of
parsley and serve.
Serve with a plain salad to
make a light meal or with another main dish. |