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    Pilaf with Poached Egg

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    Pilaf with Poached Egg

    Bulgar wheat has a satisfying chew and nutty overtones that make this simple pilaf delicious. But if you have more spices to hand – a sliver of cinnamon, perhaps, or a pinch of cumin – throw them in with the cardamom for a more complex flavour.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 2 Eggs, very fresh
    • 100g Spinach, washed
    • 1 tbsp Toasted pine nuts
    • 1 Onion, finely sliced
    • 25g Butter
    • 80g Bulgar wheat, rinsed and drained
    • 4 Green cardamom pods, lighlty crushed
    • 350ml Vegetable stock


    1. In a medium frying pan, fry the onion in half the butter with a pinch of salt for 10 minutes, until golden and soft. Stir in the bulgar wheat, cardamom pods and stock and simmer for about 15 minutes, until nearly all the liquid has evaporated.
    2. Meanwhile, bring a shallow pan of water to a bare simmer. Gently crack the eggs in; simmer for 3 minutes. With a slotted spoon, remove and set aside on kitchen paper.
    3. Remove the wheat from the heat. Stir in the spinach and remaining butter and season. Top each serving with a poached egg and a sprinkle of pine nuts.

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    Drinks recommendation

    Alsatian examples are often aromatic and match spices well. This wine is also suitable for vegetarians and vegans. Domaine Albert Mann Senteurs des Vignes 2006 Alsace, France. Bin 51249.


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