Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 75

I sometimes spoon a little seasoned yogurt – salt, pepper, paprika – over this at the table, stirring it into the grains. But mostly I leave the pilaf as it is, enjoying the warm, homely grains and juicy nuggets of mushroom as they are.

smoked streaky bacon: 200g

onions: 2

olive oil

garlic: 2 cloves

small mushrooms: 250g

bulgur wheat, medium fine: 250g

boiling water from the kettle: 400ml

sprigs of parsley: 3–4

dill: 6 sprigs

butter: 60g

Cut the bacon rashers into short, thick pieces. Peel the onions and slice them thinly. Warm a couple of tablespoons of olive oil in a large, shallow pan over a low heat, add the sliced bacon and stir occasionally till the fat has turned pale gold. Peel and finely chop the garlic. Add the onions and garlic to the pan and leave till soft, golden and translucent, stirring from time to time.

Quarter the mushrooms and add them to the softening onions. Leave them to cook for five minutes or so, with the occasional stir. Add the bulgur with a pinch of salt, then pour in the boiling water. Cover tightly, switch off the heat and leave for fifteen minutes.

Roughly chop the parsley leaves and dill. Lift the lid from the pan and add the butter, herbs and a little salt and pepper. Stir till the grains are glossy with butter, then serve.

Enough for 4