Halve, peel and finely chop the onion. Heat half the butter in a heavy bottomed pot or large frypan, add the onion and fry until translucent.
Add the burghul and cook, stirring frequently, for 3 minutes. Add the stock, bring to the boil, then reduce the heat, cover the pan and simmer gently for about 10–15 minutes, until all the stock has been absorbed.
Meanwhile, clean and finely slice the mushrooms. Finely chop the parsley and put aside.
Heat the oil in another frying pan, add the sliced mushrooms and fry until softened. Season with salt and black pepper. Pour the mushrooms and any juices on top of the partially cooked burghul, cover the pan again and leave to continue cooking.
Add the flaked almonds to the second frying pan and shake over moderate heat for 1–2 minutes, then add the chopped hazelnuts and cook both until lightly browned.
When the stock is absorbed and the burghul cooked, stir in the remaining butter, the toasted nuts and the parsley. Taste for seasoning, adding more salt and pepper if necessary, and serve the pilaf straight from the pot.
NUTRIENTS PER SERVING:
good source of vitamins A, B group and E, and iron.
Burghul, traditionally used in Middle Eastern dishes such as tabbouleh, is hulled, parboiled cracked wheat. It is also sold as bulgar and bulgur.