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Charred sweetcorn, red pepper & bulgur wheat pilaf

Charred sweetcorn, red pepper & bulgur wheat pilaf served in a casserole dish

Charred sweetcorn, red pepper & bulgur wheat pilaf

Name: Charred sweetcorn, red pepper & bulgur wheat pilaf
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 2 corn cobs; 2 large red peppers sliced; bunch of spring onions sliced; 2 tsp smoked paprika plus extra to serve; 2 garlic cloves crushed; 500ml vegetable stock; 300g bulgur wheat; ½ small bunch of coriander; Greek yogurt to serve (optional); lime wedges to serve

Anna Glover

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Serves 4

Easy

Prep: 5 mins

Cook: 35 mins

A star rating of 4.7 out of 5.16 ratingsRate

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Enjoy this sweetcorn, red pepper and bulgur wheat pilaf on its own, or add grilled chicken, a crumbling of feta or blackened salmon, if you like

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp rapeseed oil
2 corn cobs
2 large red peppers

sliced
bunch of spring onions

sliced
2 tsp smoked paprika

plus extra to serve
2 garlic cloves

crushed
500ml vegetable stock
300g bulgur wheat
½ small bunch of coriander
Greek yogurt

to serve (optional)
lime wedges

to serve

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Nutrition: Per serving

kcal417

low
fat5g

low
saturates1g
carbs75g
sugars8g
fibre10g

high
protein13g
salt0.3g

Method

step 1

Heat ½ tbsp oil in a casserole dish (that has a lid) over a high heat. Fry the corn cobs for 8-10 mins turning frequently, until golden and lightly charred. Stand on a chopping board and run the knife down the cobs to remove the kernels.
step 2

Tip the peppers into the pan with the remaining oil and fry for 10 mins until softened and golden, then stir in the spring onions, paprika and garlic. Fry for another 3-4 mins until fragrant, then stir most of the corn back into the pan, along with the stock. Bring to a simmer, then stir in the bulgur. Turn the heat to low. Cover with the lid and leave for 8-10 mins until the stock has been absorbed and the bulgur is tender.
step 3

Fluff the pilaf up with a fork, then scatter with the remaining corn and the coriander. Serve with a dollop of Greek yogurt dusted with a little paprika, if you like, and the lime wedges for squeezing over.

RECIPE TIPS

MAKE CORN & PEPPER TABBOULEH

Dress any leftover bulgur wheat pilaf with olive oil and lemon juice. Roughly chop any leftover coriander and some tomatoes and stir through.

TWIST IT

This pilaf is great on its own, or add grilled chicken, a crumbling of feta or blackened salmon, if you like.

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Overall rating

A star rating of 4.7 out of 5.16 ratings

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