Crab & Kale Bulgar Wheat Pilaf

Total: 30 mins

A brilliantly savoury pilaf made with nutty grains of bulgar wheat folded through fresh Cornish crab meat, juicy tomatoes and leafy kale, flavoured with garlic, lemon zest and a hot hit of fiery chilli.

This recipe is a:

See this week's box.

410 kcal
(per portion)

Ingredients you'll need

2 red onion
2 garlic clove
2 chilli
A handful of coriander
200g kale
4 vine tomatoes
300g bulgar wheat
200g white crab meat
2 lemon

From your kitchen

2 tsp olive oil
Sea salt
Freshly ground pepper
300ml boiling water

You'll need

Large pan with lid
Measuring jug

Step by step this way

1.
Peel and thinly slice the red onion. Peel and finely chop the garlic. Halve the chilli, flicking out the seeds and pith if you prefer less heat. Finely chop the chilli. Separate the coriander leaves and stalks, setting the leaves aside for later. Finely slice the stalks. Strip the kale leaves off their cores and shred the leaves. Dice the tomatoes.
2.
Pour 2 tsp olive oil into a large pan and warm to a medium heat. Add the onion with a pinch of salt and pepper and fry for 3-4 mins, stirring occasionally, till slightly softened. Stir in the garlic, chilli, tomatoes, coriander stalks and kale. Cook, stirring, for 3-4 mins. Fill your kettle and boil it.
3.
Tip the bulgar wheat into the pan. Crumble in the crab meat. Pour over 300ml boiling water and stir. Cover the pan with a lid, take it off the heat and set aside for 15 mins.
4.
When the bulgar wheat has soaked up all the water, use a fork to fluff it up. Grate in the lemon zest and squeeze in a little juice. Add the coriander leaves and stir. Taste and add more lemon juice, salt or pepper if you think it needs it.
5.
Divide the crab and bulgar pilaf between 2 warm plates or bowls and serve.

This recipe is from

See this week's box