Pomegranate kasha recipe

• 250 g (8.8oz) Bulgar wheat
• 150 ml (5.3fl oz) Chicken stock
• 300 ml (10.6fl oz) Pomegranate juice
• 30 g (1.1oz) Unsalted butter
• 1 pinch Salt & pepper
• 0.5 tsp Caster sugar
• 40 g (1.4oz) Fresh pomegranate arils

1. Pre heat oven to 180c.
2. In a dry pan over a mod heat toast the wheat for a few mins.
3. Keep shaking pan allowing wheat to colour a little but not burn.
4. Heat pomegranate and stock in a separate pan.
5. Add the stock, season with a little salt and pepper, dot with 20 grams of the butter.
6. Cover with a lid and put in oven and cook for about 20mins (till the liquid is all absorbed).
7. Remove pan from oven, leave to stand covered for 5 mins.
8. Remove lid and using a fork, mix through the remaining butter and the fresh arils - check the seasoning - serve.

bulgar wheat, pomegranate juice, butter, salt, sugar, pomegranate arils

Taken from www.lovefood.com/guide/recipes/12313/martin-blunos-pomegranate-kasha (may not work)