Spring eating is variable, it’s like the weather – changeable. One minute you want something warming and filling the next something light and Summery. Today’s recipe fits Spring weather nicely – light and tasty, adaptable and filling.
As I try and decide which of the MANY winter squash seeds to sow, and how many plants I can possibly squeeze into my veggie plot we are still munching on our stored winter squash; only a couple left to eat now. Crown Prince is a favourite, reliable, tasty, firm orange flesh, not dry and stringy, a great keeper. Sadly it’s an F1 – something I’m not overjoyed about. It means it’s a hybrid and I can’t save seeds from it – well I could but the likelihood of them coming true is slim. I’m waiting for a nice organic grower to start selling these seeds as true seeds and not F1’s.
Bulghur Risotto with Pumpkin
Recipe originally from Madhur Jaffrey‘s World Vegetarian
“This dish has a North African / Arab flavour even though it comes from the Greeks of Cyprus”.
Firstly a couple of notes about the recipe –
We’ve made this dish now many, many times and have added the garlic, you can omit it if you like. When we made this recipe again, I looked back at the original and weighed the ingredients out (we have got used to making this dish by look and feel) and according to Madhur this amount is good for 4-6 people. Well I don’t know what kind of appetites these 4-6 people have but this amount was perfect for 2 of us. We eat it with some grilled Haloumi or crumbled Feta cheese, some Harissa and a green salad, if you are in a meaty frame of mind I’m imagining lamb chops would be perfect. It’s light enough to not make you feel like you have stuffed yourself silly but filling and tasty at the same time. I’m sure if you made this you would love it, and no doubt make your own changes like adding some pinenuts.
- 2 tablespoons of olive oil
- A 4cm / 1 1/2″ stick of cinnamon
- 1/2 a medium onion, peeled and finely chopped
- 1 or 2 cloves of garlic peeled and chopped
- A large piece of pumpkin or butternut squash – when peeled and cored it should weigh about 225g / 8oz. Peeled and chopped into small bite size pieces
- 120g bulghur wheat
- In a large pan or wok heat the olive oil, when hot add the stick of cinnamon and fry for a minute to release the flavours, now add the chopped onion and garlic and turn the heat to medium and fry until the onion is cooked, but not too brown or burnt
- Add the pumpkin pieces and then the bulghur wheat and stir them into the onion mix and a pinch of salt. Cook for a few minutes, stirring.
- Now add 175ml / 6 floz water, stir, bring to the boil and then turn the heat down to low and put a lid on the pan.
- Cook for 15 minutes, and then check to see if the bulghur is sticking to the bottom of the pan, if it is add a tablespoon of water or two to the bulghur, and replace the lid.
- Cook for another 5 to 10 minutes until both the pumpkin and bulghur are cooked.
- Turn off the heat and place a clean tea towel over the pan. Leave the mix to sit for 15 minutes.
And one last photo opportunity?