Bulgur wheat with shrimp, okra, and dill

Serves 8

14oz (400g) bulgur

½ cup olive oil

2 large onions, finely diced

14oz (400g) okra, trimmed

6 garlic cloves, finely chopped

1½lb (675g) shelled, uncooked shrimp

½ cup white wine

large handful of fresh dill, chopped

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 300°F (150°C). Put the bulgur in an ovenproof bowl, add 1 cup boiling water, and stir well.Cover the dish with a dish towel and set aside, stirring occasionally.

2 Meanwhile, heat the oil in a large heavy-based pan, add the onions, and cook over a medium heat for 5 minutes or until starting to soften. Add the okra and cook for 2 minutes, then add the garlic and shrimp and cook, stirring frequently, for 5 minutes or until the shrimp have turned pink.

3 Stir in the wine and dill and cook for 5 minutes. Add to the bulgur, stir well, then season with sea salt and freshly ground black pepper. Cover with foil and cook in the oven for 20 minutes, stirring occasionally. Serve with a mixed salad.

Bulgur wheat with shrimp, okra, and dill