Egg and Beansprout Risotto(Bulgar Wheat)
4 large eggs 1 large onion -- finely sliced 1 green pepper -- deseeded and sliced 2 tbsp vegetable oil 125 g mushrooms -- sliced 225 g Cracked (bulgar) wheat 400 g canned premium c...
Ingredients
- 4large eggs
- 1large onion -- finely sliced
- 1green pepper -- deseeded and sliced
- 2tbspvegetable oil
- 125g mushrooms -- sliced
- 225g cracked (bulgar) wheat
- 400g canned premium chopped tomatoes
- 450ml vegetable stock made with a stock cube
Directions
- 1
4 large eggs 1 large onion -- finely sliced 1 green pepper -- deseeded and sliced 2 tbsp vegetable oil 125 g mushrooms -- sliced 225 g Crack
- 2
Place the eggs in pan of cold water, bring to the boil and simmer for 7 minutes until hard-boiled
- 3
Drain, crack the shells immediately, then keep under running cold water until cool
- 4
Leave in a bowl until required
- 5
Cook the onion and pepper in the oil in a large frying pan for 3-4 minutes until they are soft
- 6
Add the mushrooms and cracked wheat, stir everything well, then add the chopped tomatoes and the vegetable stock
- 7
Bring to the boil, then simmer for 10 minutes until the wheat is nicely puffed up and the stock has almost all been absorbed
- 8
Meanwhile, shell the eggs, roughly chop three and cut the remaining one into quarters and set aside