Kale and Bulgur Wheat Pilaf with Roast Figs

Name: Kale and Bulgur Wheat Pilaf with Roast Figs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 100 g/3½ oz/¾ cup blanched hazelnuts; 150 g/5½ oz/scant 1 cup bulgur wheat; 300 ml/10½ fl oz/1¼ cups vegetable stock; ¼ tsp ground allspice; 1 bay leaf; 3 garlic cloves, crushed; 4 celery stalks, finely sliced; 2 onions, finely sliced; 8–12 figs, depending on their size; 4 tbsp Greek yogurt, to serve; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; finely grated zest of 1 orange; ½ tsp dried chilli/hot pepper flakes; ½ tsp dried chilli/hot pepper flakes; 300 g/10½ oz kale, stalks removed and shredded; 125 ml/4 fl oz/½ cup freshly squeezed orange juice; 2 tbsp honey; 1 tbsp white wine vinegar

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

Utterly delicious – I can’t recommend this dish highly enough. It’s bursting with colour, flavour and goodness.

Ingredients

2 tbsp olive oil
2 onions, finely sliced
4 celery stalks, finely sliced

Gluten-free
Vegetarian

Method

Preheat the oven to 200°C/400°F/gas 6.

To make the pilaf, heat half the olive oil in a saucepan and add the onions. Cook over a gentle heat for about 10 minutes