Sunday, February 10, 2008

Bulgur and Green Lentil Pilaf

A very nutritious and delicious recipe from Bon Appetit which makes the perfect comfort food:)

I do add chopped tomatoes after everything is cooked. I like the juiciness it brings to the dish.

This one makes a great leftover dish, so you can do the whole recipe. But if you want to you can cut the ingredient amounts to half.

I do skip the almonds and cinnamon, but that's my personal taste:)


5 1/4 cups water
3/4 cup green lentils (about 6 ounces)
2 Turkish bay leaves
2 1/4 cups medium bulgur (cracked wheat)
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
3/4 cup slivered almonds, toasted
1/3 cup caramelized onions

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 onions.

Makes 8 servings.

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