INGREDIENTS

INSTRUCTIONS

1997    
Place the eggs in pan of cold water, bring to the boil and simmer for
7 minutes until hard-boiled. Drain, crack the shells immediately,  then
keep under running cold water until cool. Leave in a bowl until
required. Cook the onion and pepper in the oil in a large frying pan
for 3-4 minutes until they are soft. Add the mushrooms and cracked
wheat, stir everything well, then add the chopped tomatoes and the
vegetable stock. Bring to the boil, then simmer for 10 minutes until
the wheat is nicely puffed up and the stock has almost all been
absorbed. Meanwhile, shell the eggs, roughly chop three and cut the
remaining one into quarters and set aside. Add the chopped eggs to  the
wheat mixture and satay sauce and heat for 2-3 minutes. Season  well
with salt and pepper, then turn the risotto into a warmed  serving dish
and garnish with the remaining egg and some fresh  coriander leaves, if
using.  NOTES : This risotto is actually made with bulgar, or cracked
wheat,  which cooks much more quickly than rice. For extra crunch you
could  always add a handful of dry-roasted peanuts just before serving.
It  makes a tasty but economical lunch or supper dish. Preparation
time:  30 minutes Calories/Fat per serving: 223cals / 8g Cost per
serving:  90p Recipe by: Tesco Recipe Collection, Issue Four 1997
Posted to  MC-Recipe Digest V1 #680 by Kerry Erwin <kerry@north.org> on
Jul 20,

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Nutrition (calculated from recipe ingredients)
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Calories: 297
Calories From Fat: 184
Total Fat: 20.6g
Cholesterol: 209mg
Sodium: 557.5mg
Potassium: 305.9mg
Carbohydrates: 14.6g
Fiber: 2.3g
Sugar: 3.3g
Protein: 14.2g