Cracked wheat pilaf with wild mushrooms and sour cream

Cracked wheat pilaf with wild mushrooms and sour cream

By
From
Moorish
Serves
4
Photographer
Mark Roper

An intensely satisfying and wholesome supper dish – all earthy flavours and sweetly spiced overtones. Granted, in the Middle East they would probably be more inclined to use yoghurt as an accompaniment instead of sour cream. If you are conscious of your dairy intake then feel free to do the same.

Ingredients

Quantity Ingredient
300g coarse-grade burghul
1 litre cold water
salt and pepper
60g dried cèpes, soaked in 200 ml cold water for 10 minutes
1/2 teaspoon allspice
1/2 orange, zested
1 tablespoon unsalted butter
50g toasted pine nuts
ground cinnamon
150ml sour cream

Method

  1. Rinse the burghul well in cold water and put in a pot with the cold water. Leave to soak for about 5 minutes.
  2. Season the burghul with salt and pepper, then put on the heat and bring to the boil. Now turn down the heat, put the lid on the pan and let it simmer for 10 minutes. While the burghul is simmering, remove the mushrooms from their soaking water and chop them roughly.
  3. When the 10 minutes are up, add the allspice, orange zest and the mushrooms to the burghul, fork them through to mix in well, cover the pan and allow to sit and steam in its own heat for a further 10 minutes.
  4. When ready to serve, remove the lid, add the butter and fluff it through with a fork. Garnish with the pine nuts, dust with cinnamon and serve with a blob of sour cream.
Tags:
Malouf
Greg
Lucy
Moorish
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