Burghul with Herbs

Name: Burghul with Herbs
Ingredients: juice of ½ lemon; grated rind of one lemon; 1 teaspoon chopped fresh thyme; 1 tablespoon chopped fresh marjoram; 3 tablespoons chopped fresh coriander leaves; salt and freshly ground black pepper; salt and freshly ground black pepper; 60 g (2 oz) pine nuts; 110 g (4 oz) each of finely chopped carrot, onion, and celery; 110 g (4 oz) each of finely chopped carrot, onion, and celery; 110 g (4 oz) each of finely chopped carrot, onion, and celery; small bunch of fresh parsley, finely chopped; 450 g (1 lb) coarse burghul; 2 tablespoons oil; 4 tablespoons unsalted butter

Preparation info

Serves
8

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

110 g (4 oz) each of finely chopped carrot, onion, and celery
4 tablespoons<

Main course
Gluten-free
Vegetarian

Method

Using a large frying pan, sauté the vegetables in half the butter until soft. Add the rest of the butter and the oil and stir in the burghul until well coated in the fat. Add half the parsley, all the marjoram and thyme and the lemon rind and juice. Pour in 1 litre (1¾ pints) of water, season, and bring to the boil. Simmer, covered, very gently for about 25 minutes. The water should be absorbed