INGREDIENTS
Serves: 4-6 people
3oz cracked wheat/bulghar
PREPARATION
1. Boil lentils for 30mins or as indicated by
cooking instructions.
2. Soak or boil (depending on pack instructions) cracked wheat
in vegetable stock.
3. Chop onions and garlic; fry in sunflower oil until
onions are soft. Chop mushrooms, add to onions and fry for
another minute.
4. Drain lentils. Add lentils, cracked wheat and tomatoes
to onions and mushrooms, add salt and pepper to taste, then
simmer for 15-20 minutes.
5. In parallel with 1-4, boil potatoes and carrots (halve
or quarter carrots into strips). Mash the potatoes in the milk
and margarine until creamy, add salt and pepper to taste.
6. Put lentils & cracked wheat mixture in bottom of
casserole dish. Next, add a layer of carrots. Add the potatoes.
Put some margarine on top to brown. Put in medium hot oven for
approximately 30 minutes.
Variations
The above ingredients and quantities can be altered or added to
to suit taste; for example, chop and add a green pepper along
with the mushrooms.
The same lentil and cracked wheat mixture can be used for:
(a) vegetarian spaghetti bolognaise;
(b) vegetarian chilli: add 1 or 2 tin(s) of kidney beans plus
chilli and serve with rice.
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