Puffed Wheat, Pine Nuts and Pickled Raisins


  • 100 g ( oz/heaped ½ cup) coarse cracked wheat (burghul)
  • 510 ml (17⅓ fl oz) vegetable oil
  • 100 g ( oz/ cup) pine nuts
  • 100 ml ( fl oz) rice vinegar
  • 75 ml (2⅔ fl oz) maple syrup
  • 50 g ( oz/heaped cup) raisins


Place the wheat in a small saucepan and cover with water. Bring to the boil, then reduce the heat to low and simmer for 20 minutes or until softened. Strain, then spread over a baking tray lined with baking paper. Dry in a dehydrator at 60°C (140°F) for 2 hours. Alternatively, place in the oven on the lowest temperature and leave until completely dry.

Heat 500 ml (17 fl oz/2 cups) oil to 200°C (400°F) in a deep saucepan or deep-fryer. Place the wheat in a metal sieve and deep-fry for 30 seconds or until puffed up. Remove and drain on paper towel. Allow to cool.

Heat the remaining oil in a small non-stick frying pan over medium heat. Add the pine nuts and cook, tossing regularly, until golden. Drain on paper towel and allow to cool.

Bring the vinegar and maple syrup to the boil. Pour over the raisins and allow to cool.

When ready to serve, strain the raisins, discarding the liquid, and quarter each widthways. Combine with the puffed wheat and pine nuts.