Bulgur Lentil Pilaf Food

BULGUR & LENTIL PILAF

Steps:

• Rinse the lentils& put in a pot with enough broth to cover.
• Add bay leaf, bring to a boil& keep covered.
• Turn off heat& let stand for 30 minutes.
• While the lentils are soaking, melt margarine in a heavy pot.
• Add chopped onion, salt& pepper.
• Saute till onions are tender& transparent.
• When onions are ready, keep heat at medium, stir in bulgur& continue stirring till all the margarine is absorbed.
• Lower heat to a simmer& add the rest of the broth& lentils in their broth.
• Bring to a boil, reduce heat again, cover tightly& simmer till all the liquid has been absorbed.
• Add more liquid till the bulgur& lentils are cooked.
• Remove bay leaf& serve.

BULGUR LENTIL PILAF WITH TAHINI-HERB SAUCE

Steps:

• For the pilaf: Bring the water and lentils to a boil in a medium saucepan. Adjust the heat to a simmer, cover and cook for 15 minutes. Meanwhile, fry the onions in the olive oil over medium heat until well browned, about 12 minutes. Season with salt and pepper, to taste. Add the onions, bulgur, 1 1/2 teaspoons salt to the pan with the lentils, bring to a full simmer, and then cook covered for 5 minutes. Remove from the heat and let stand for an additional 15 minutes. Transfer pilaf to a platter and top with the tomato and herbs. Serve drizzled with the Tahini-herb sauce.
• Puree all the ingredients in a blender or a mini food processor to make a pale green sauce. (This can be made ahead and kept in the refrigerator for up to 4 days.) Note: This sauce is also great used as a dip, spread, or salad dressing.

LENTIL AND BULGUR PILAF WITH GREEN AND YELLOW SQUASH

Steps:

• In a large saucepan, mix together the broth, lentils, onion bay leaf, salt allspice and pepper and bring to boil over medium heat. Reduce to low, cover and simmer 10 minutes.
• Add bulgur and simmer and cook an adidtional 25 minutes until the lentils and bulgur are tender.
• Remove from heat and stir in the lemon juice.
• Meanwhile, in a nonstick skillet, heat oil over medium heat. Add zucchini and squash and cook 2 minutes. Add garlic and lemon zest and cook an additional 3 minutes until the squash are tender.
• Stir in parsley and cilantro. Taste and season with salt and pepper as desired.
• Mix the squah into the bulgur and lentil pilaf.
• Serve hot with lemon wedges.

BULGUR AND GREEN LENTIL PILAF

Steps:

• Bring first 3 ingredients to boil in large saucepan over medium-high heat. Partially cover pan, reduce heat to low, and simmer until lentils are almost tender, about 15 minutes. Mix in bulgur, salt, and spices. Cover; simmer until water is absorbed, about 10 minutes longer. Season with pepper. Discard bay leaves. Serve topped with almonds and reserved onions.

BULGUR WHEAT AND LENTIL PILAF

Steps:

• Wash and pick over the lentils. Place them in a saucepan with the water, bring to a boil, lower the heat and simmer for 10 minutes. Drain the lentils immediately and set them aside.
• Put the chicken stock in the saucepan, bring to a boil, add the bulgur wheat, salt and drained lentils and bring to a boil again. Lower the heat and simmer, covered, for 20 minutes, or until the liquid is absorbed.
• Meanwhile, heat the olive oil over low heat in a large, preheated skillet. Add the chopped onion and cook, stirring often, for about 20 minutes, or until golden brown. Add the bulgur-lentil mixture to the skillet and toss gently to combine. Season to taste with salt and pepper. Serve with a green salad.