Ripe Deli's caramelised beetroot and bulghar pilaf
( SERVES 6 )
Photo by Sally Greer and Beatnik Publishing
Stuck for ideas for dinner tonight? Try this healthy treat, dreamed up by Ripe Deli's former head chef Gawain Cowley, who returned for six months while the team worked on the cookbook in which this recipe first appeared.
|1||Orange, freshly zested and juiced|
|2 Tbsp||Balsamic vinegar|
|2 Tbsp||Soft brown sugar|
|¼ cup||Olive oil|
|1||Freshly ground black pepper|
Bulghar pilaf and garnish
- Preheat oven to 180C and lightly oil a deep-sided baking tray.
- Cook the puy lentils.
- To prepare the beetroot, place the whole unpeeled beetroot into a medium-sized saucepan. Fill with enough water to cover.
- Place over a high heat and bring to the boil. Cook for approximately 30 minutes (or until tender). Remove from the heat. Drain well and set aside to cool.
- When cool, peel and dice the beetroot into 2 cm pieces. Into the prepared tray, place the beetroot with the spice mix ingredients, mix well. Bake for approximately 20 minutes or until the beetroot has caramelised.
- Remove from the oven, discard the spices and set aside to cool.
- To prepare the bulghar pilaf, in a large saucepan over a medium heat, melt the butter with the oil. Add the onions, garlic, chilli and ginger. Stir continuously and cook for approximately 2 minutes until golden.
- Add the bulghar wheat, turmeric, salt and pepper. Stir through. Pour over the stock and bring to boil.
- Cover with a tightly fitting lid and reduce the heat to low. Simmer for approximately 5 minutes or until the stock is absorbed.
- Remove from the heat; do not stir or uncover the saucepan. Let the pilaf stand for 15 minutes.
- Into a large mixing bowl, add the bulghar wheat pilaf, the cooked lentils, mint, parsley, lemon zest and juice. Mix well until combined.
- To assemble the pilaf, smear half the yoghurt on to a large serving platter. Add the pilaf, drizzle over the remaining yoghurt, and scatter the beetroot and pistachios over the top.