Ella’s food solution for… A fancy fibre fix

Mushroom, tomato and white bean stew
Mushroom, tomato and white bean stew

I found this recipe in a wonderful cook book I was given for my birthday which has collected recipes from a whole range of people from around the world, all who express the joy for casual entertaining in their homes. This filing and fibrous dish comes from the English Countryside.

First of all, heat a tablespoon of oil, then add an onion, garlic, 1 teaspoon of dried thyme, 1 teaspoon of ground fennel seed, and a pinch of dried sage. These flavours and herbs provide delicious, good-quality flavouring to a true home-cooked dish. Meanwhile, begin to cook the bulgar wheat in a pan of boiling water, stirring regularly so it doesn’t stick, until it soaks up the water. After about 8 minutes of cooking, the onion should be soft and at this point you add 60 millilitres of chicken stock and then 340 grams of chopped mushrooms which you leave to simmer, covered for 5 minutes so that the mushrooms can release their own juices. Now add a can of cannellini beans, a can of chopped tomatoes and 1/2 cup of finely chopped flat-leaf parsley to create 3-4 portions before leaving to simmer over medium-low heat for about 10 minutes. Season with a small amount of salt and pepper and serve with the bulgar wheat and top with a sprinkling of parmesan cheese.

The ingredients in this dish provide your body with a fantastic balance of fibre, protein, carbohydrate and plenty of minerals. Your hunger and tastebuds will be fully satisfied – this is certainly a dish to impress any guest at your dinner table.

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