Pilaf Style Bulgur With Lentils Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Onion | 1 , chopped | |
| 1/2 cup quick-cooking brown rice | ||
| 1/3 cup lentils, picked over, rinsed, and drained | ||
| Vegetable broth | 1 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Bulgur | 1/2 Cup (16 tbs) | |
| Mixed dried fruit | 1/2 Cup (16 tbs), chopped | |
| 1/3 cup chopped walnuts or almonds, toasted | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
Heat the oil in a large saucepan over medium heat.
Add the onion and cook, stirring, until softened, about 4 minutes.
Add the rice, lentils, broth, water, and salt; bring to a boil.
Reduce the heat and simmer, covered, about 15 minutes.
Stir in the bulgur; return to a boil.
Reduce the heat and simmer, covered, until the liquid is absorbed, about 12 minutes.
Remove the pan from the heat and stir in the dried fruit.
Cover and let stand, about 5 minutes.
Stir in the walnuts and sprinkle with parsley just before serving.
Add the onion and cook, stirring, until softened, about 4 minutes.
Add the rice, lentils, broth, water, and salt; bring to a boil.
Reduce the heat and simmer, covered, about 15 minutes.
Stir in the bulgur; return to a boil.
Reduce the heat and simmer, covered, until the liquid is absorbed, about 12 minutes.
Remove the pan from the heat and stir in the dried fruit.
Cover and let stand, about 5 minutes.
Stir in the walnuts and sprinkle with parsley just before serving.
Chef
