HERBED BULGUR-LENTIL PILAF
Provided by Ellie Krieger
Categories side-dish
Time 1h30m
Yield 4 servings, 1 serving equals 1 cup pilaf
Number Of Ingredients 13
Steps:
- Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
- Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.
Nutrition Facts : Calories 300 calorie, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 370 milligrams, Carbohydrate 47 grams, Fiber 11 grams, Protein 15 grams, Sugar 3 grams
BULGUR WITH LENTILS, PARSLEY, AND RAISINS
This is inspired by mujaddarah, a traditional Middle Eastern dish that is sometimes made with rice, and sometimes with cracked wheat. The grain is combined with lentils and lots of onions browned in olive oil. Even in its basic form, it's delicious. Since we save some time by cooking (rather than soaking) the bulgur, I like to dress up this classic with the nontraditional but tasty additions of scallions and raisins.
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the bulgur and bouillon cube with 2 cups water in a small saucepan. Bring to a rapid simmer, then cover and cook for 15 minutes, or until the water is absorbed.
- Meanwhile, heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until lightly browned, stirring frequently, about 15 minutes. Stir in the lentils and cook just until heated through.
- Combine the bulgur and onion-lentil mixture in a serving dish and stir in all the remaining ingredients. Serve at once.
- A fun and flavorful meal: Serve this with Sweet and White Potato Salad with Mixed Greens (page 188), homemade or store-bought hummus, oil-cured olives, and fresh pita bread.
- For another meal with a Middle Eastern theme, team this with Middle Eastern Chopped Salad (page 191), homemade or store-bought hummus, stuffed grape leaves, and fresh pita bread.
- Calories: 230
- Total Fat: 5.5g
- Protein: 8.5g
- Carbohydrates: 39g
- Fiber: 10g
- Sodium: 115mg
BULGUR WITH RAISINS AND PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1 cup bulgur in olive oil in a saucepan over medium heat, stirring, 5 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, 12 minutes. Stir in 1/4 cup chopped mixed parsley, mint and/or scallions, 2 tablespoons each olive oil, toasted pine nuts and chopped raisins, and the juice of 1/2 lemon. Season with salt.
BULGUR & LENTIL PILAF
Make and share this Bulgur & Lentil Pilaf recipe from Food.com.
Provided by Dancer
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 192.2, Fat 0.7, SaturatedFat 0.1, Sodium 8.4, Carbohydrate 40, Fiber 11, Sugar 2.6, Protein 9.2
BULGUR SALAD WITH PINE NUTS AND RAISINS
Make and share this Bulgur Salad With Pine Nuts and Raisins recipe from Food.com.
Provided by MarBear
Categories Grains
Time 47m
Yield 1 salad, 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to a boil in large saucepan over high heat. Reduce heat to medium; add bulgur wheat,raisins,salt,cumin,cinnamon,saffron and cayenne pepper. Cook and stir 1 minute.
- Remove from heat; cover and let stand 15 minutes. Fluff bulgur with fork; place in medium bowl.
- Refrigerate 30 minutes or until cool. Stir in oil until blended. Gently stir in parsley, pine nuts and basil.
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