If you’ve time to throw a tray of roasted veges in the oven then this dish comes together pretty quickly.
Here we combine, buttery beans, sweet pumpkin, nutty bulghur wheat and fragrant rosemary & garlic. It’s a good filling combo that works beautifully for a weekend lunch served with fresh salad or wilted greens.
You can use other beans such as canellini or borlotti. Likewise mix up your roast veges. Leftovers are pretty good in a wrap the next day!
Ingredients
2 cups pumpkin, cubed
1-2 carrots, chopped
1-2 red onion, chunked,
olive oil
3 garlic cloves, pressed
3/4 cup bulghur wheat
1 tin butter beans + brine
1 tin tomatoes
1 tin water
salt & pepper
1 tsp balsamic vinegar
2 sprigs fresh rosemary
Method
Heat oven 180. Mix pumpkin, red onion & carrot in a little olive oil and roast until cooked through and slightly caramelised.
Meanwhile saute garlic in a little olive oil, mix in bulghur wheat and saute for a couple minutes until brown and nutty.
Add tinned tomatoes, roasted veges, butter beans & brine + 1 more cup water. Bring up to boil then reduce to low and simmer 10-15 minutes stirring at intervals. The grain will be textured and slightly chewy.
It will stick easily so do watch it.
While cooking strip the rosemary sprigs and chop leaves finely. Mix or grind with mortar & pestle with a splash of olive oil and tsp balsamic vinegar.
Drizzle rosemary oil on top of your dish.
