Pomegranate kasha recipe
Kasha makes a great side dish and mixing with pomegranate gives it extra bite. Works well topped with a couple of poached eggs or a grilled steak!
Ingredients
- 250 g Bulgar wheat
- 150 ml Chicken stock
- 300 ml Pomegranate juice
- 30 g Unsalted butter
- 1 pinch Salt & pepper
- 0.5 tsp Caster sugar
- 40 g Fresh pomegranate arils
Details
- Cuisine: English
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Pre heat oven to 180°c. In a dry pan over a mod heat toast the wheat for a few mins. Keep shaking pan allowing wheat to colour a little but not burn.
- Heat pomegranate and stock in a separate pan. Add the stock, season with a little salt and pepper, dot with 20 grams of the butter. Cover with a lid and put in oven and cook for about 20mins (till the liquid is all absorbed).
- Remove pan from oven, leave to stand covered for 5 mins. Remove lid and using a fork, mix through the remaining butter and the fresh arils - check the seasoning - serve.
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Recipe courtesy of POM Pomegranate juice