Try this Egg and Beansprout Risotto (Bulgar Wheat) recipe, or contribute your own.
Suggest a better description1. Place the eggs in pan of cold water, bring to the boil and simmer for 7 minutes until hard-boiled. Drain, crack the shells immediately, then keep under running cold water until cool. Leave in a bowl until required. 2. Cook the onion and pepper in the oil in a large frying pan for 3-4 minutes until they are soft. Add the mushrooms and cracked wheat, stir everything well, then add the chopped tomatoes and the vegetable stock. 3. Bring to the boil, then simmer for 10 minutes until the wheat is nicely puffed up and the stock has almost all been absorbed. 4. Meanwhile, shell the eggs, roughly chop three and cut the remaining one into quarters and set aside. 5. Add the chopped eggs to the wheat mixture and satay sauce and heat for 2-3 minutes. 6. Season well with salt and pepper, then turn the risotto into a warmed serving dish and garnish with the remaining egg and some fresh coriander leaves, if using. NOTES : This ?risotto? is actually made with bulgar, or cracked wheat, which cooks much more quickly than rice. For extra crunch you could always add a handful of dry-roasted peanuts just before serving. It makes a tasty but economical lunch or supper dish. Preparation time: 30 minutes Calories/Fat per serving: 223cals / 8g Cost per serving: 90p Recipe by: Tesco Recipe Collection, Issue Four 1997 Posted to MC-Recipe Digest V1 #680 by Kerry Erwin
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Serving Size: 1 Serving (661g) | ||
Recipe Makes: 4 | ||
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Calories: 630 | ||
Calories from Fat: 278 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 807mg | 28 % | |
Potassium 861.4mg | 23 % | |
Total Carbohydrate 50.8g | 15 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 49.2g | ||
Protein 41.5g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 630
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