Pilafi with Tenderstem® broccoli, sour cherries and pistachios
Method
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Place a large saucepan on a medium-low heat and drizzle in the olive oil. Add the sliced garlic and onions and sauté for 12-15 minutes until softened and lightly golden. When they are ready, stir in the tomato puree followed by the bulgur wheat and add the stock and the cinnamon stick.
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Season generously, turn up the heat and bring to the boil. As soon as it’s boiling, turn the heat to low and cover with a lid. Cook for 15 minutes.
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Halfway through cooking, stir the cherries into the pan and place the Tenderstem® broccoli on top.
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When the bulgur wheat is tender remove from the heat, remove the lid and cover with a tea towel and leave to one side for 20 minutes. When the pilafi has cooled slightly, squeeze in the lemon juice and run a fork through it to fluff it up. Roughly chop the herbs and stir through.
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Spoon onto a serving platter, scatter with the pistachios before serving and serve with a tub of Greek yoghurt on the side.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
