Bourghal Wheat and Pine Nuts

• 75 grams (6 tablespoons) butter or margarine
• 1 medium onion, finely chopped
• 2 crushed cloves of garlic
• 350 grams (2 cups) bourghal wheat
• ½ tin chopped tomatoes
• 1 small tin baby corn cobs
• 75 grams broccoli florets
• 850 ml (3½ cups) vegetable stock
• 2 tablespoons honey
• 50 grams sultanas or raisins
• 50 grams pine nuts
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• Salt and pepper to taste
• Parsley or shallots to garnish

1. Melt the butter or margarine in a saucepan.
2. Add onion and garlic - saute for a few minutes until onion is soft, stir occasionally
3. Add the bourghal wheat, tomatoes, corn cobs, broccoli and stock.  Slowly bring to boil and then reduce the heat to simmer, cover and cook for about 15 to 20 minutes, stirring occasionally.  Otherwise the wheat may stick to the bottom of the pan.

5.    Remove the pot from the heat, cover and set aside for about 10 minutes.

6.  The wheat will take up all the moisture.

Garnish with thinly sliced shallots or parsley and serve immediately.

This is a very tasty and filling dish.

We have frozen leftovers for a future meal but have used within a week.

Till next month

Take care - Chrissy

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