CHARRED SWEETCORN, RED PEPPER & BULGUR WHEAT PILAF

Charred sweetcorn, red pepper & bulgur wheat pilaf image

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

Provided by Anna Glover

Categories Dinner

Time 40m

Number Of Ingredients 11

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 417 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium