Egg and beansprout risotto(bulgar wheat)

 
                 Egg and Beansprout Risotto (Bulgar Wheat)
 
 Recipe By     : Tesco Recipe Collection, Issue Four 1997
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Light Meal                       Main Courses
                 New                              Pulses And Grains
                 Rice                             Try This Soon!
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 chopped tomatoes
  450      ml            vegetable stock made with a stock cube
  200      g             beansprouts
    4      tbsp          satay stir-fry sauce
                         salt and freshly ground black pepper
                         fresh coriander leaves to garnish -- optional
 
 1. 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.
 
 
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 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