Egg & Beansprout Risotto
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | large |
onions
sliced |
|
| 1 | each |
green bell peppers
deseeded, sliced |
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
mushrooms
sliced |
|
| 1 | cup |
cracked wheat (bulgur)
|
|
| 2 | cup |
tomatoes, canned
chopped |
|
| 2 | cup |
vegetable stock
|
|
| 1 | cup |
mung bean sprouts
|
|
| 4 | tablespoons |
sauce
for stir-fry |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | large |
onions
sliced |
|
| 1 | each |
green bell peppers
deseeded, sliced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
mushrooms
sliced |
|
| 237 | ml |
cracked wheat (bulgur)
|
|
| 473 | ml |
tomatoes, canned
chopped |
|
| 473 | ml |
vegetable stock
|
|
| 237 | ml |
mung bean sprouts
|
|
| 6E+1 | ml |
sauce
for stir-fry |
* |
Directions
Place the eggs in pan of cold water, bring to the boil and 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 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 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 Season well with salt and pepper, then turn the risotto into a some fresh coriander leaves, if using.
