Method
Serves 6-8
Put the onion and butter in a saucepan, cover with a lid and set
on a lowish heat. Cook until soft and lightly golden.
Tip in the burghul, stir for 1-2 minutes, then add the stock and
salt. Bring to the boil, lower the heat, cover with a lid and cook
very gently for 15 minutes. Stir, then put the lid on again and
leave to plump for 15 minutes.
Recipes copyright Julie Biuso