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Hot spicy wheat

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Origin of dish:  Exotic
Type of cooking:  Oven
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (serves 4):


Peel and chop the shallots finely.
Rinse and chop the coriander.
Grate the lemon zest finely.
Heat the oil in a large pan over a high heat.
Brown the shallots with the salt and cloves.
Rinse the wheat in cold water and add to the pan for a few minutes. Lower the heat and add the lemon zest and coriander. Pour a littre of hot water into the pan and add the crumbled stock cube. Mix and bring to the boil. Lower the heat, cover and leave to cook for 45 minutes. At the end of cooking, uncover the lid if the mixture is too watery. 10 minutes before the end of cooking, preheat the oven to 240° (GM 8).
Season the wheat with the spices and place in an oven dish. Cook for 5 minutes in the oven. The wheat should dry a little and start to caramelise. Serve hot.
Advice: Goes really well with meat or grilled fish. You can replace the wheat with wholegrain rice or bulgar wheat.

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