harred Sweetcorn & Red Pepper Bulgur Pilaf
Ingredients:
1 cup (200g) bulgur wheat
2 cups (480ml) vegetable broth
2 sweetcorn cobs, husked
1 red pepper, diced
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions:
Preheat the grill or grill pan over medium-high heat. Grill the sweetcorn cobs, turning occasionally, until charred and cooked through, about 10-12 minutes. Once cooled, cut the kernels off the cobs.
In a medium saucepan, bring the vegetable broth to a boil. Stir in the bulgur wheat, cover, and reduce the heat to low. Simmer for about 12-15 minutes or until the bulgur is tender and the liquid is absorbed. Fluff with a fork and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced red pepper and cook until softened, about 5 minutes.
Stir in the charred sweetcorn kernels, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for a
additional 2-3 minutes until heated through.
Combine the bulgur wheat with the sweetcorn and red pepper mixture. Stir well and cook for another 2 minutes.
Garnish with chopped parsley and serve with lemon wedges.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Servings: 4
