Bulgur And Green Lentil Pilaf Recipes

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BULGUR & LENTIL PILAF



Bulgur & Lentil Pilaf image

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

1 cup lentils
4 cups vegetable broth or 4 cups water
1 bay leaf
3 tablespoons vegan margarine
1 large onion, chopped
salt and pepper
1 cup coarsely ground bulgur

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 LENTIL PILAF WITH TAHINI-HERB SAUCE



Bulgur Lentil Pilaf with Tahini-herb Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 main course, or 6 side dishes

Number Of Ingredients 18

4 cups water
1 cup green lentils, picked over and washed
2 large onions, cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
1 cup medium grind bulgur
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 cups grape tomatoes, halved
1/3 cup chopped fresh flat-leaf parsley, mint, or dill, or a mix
Tahini-herb sauce, recipe follows
1/2 cup flat-leaf parsley
1/3 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup tahini
2 teaspoons honey
1 garlic clove, smashed
1 teaspoon kosher salt
Freshly ground black pepper

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.

BULGUR AND GREEN LENTIL PILAF



Bulgur and Green Lentil Pilaf image

Categories     Side     Hanukkah     Low/No Sugar     Ramadan     Lentil     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

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 reserved from chicken

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.

HERBED BULGUR-LENTIL PILAF



Herbed Bulgur-Lentil Pilaf image

Provided by Ellie Krieger

Categories     side-dish

Time 1h30m

Yield 4 servings, 1 serving equals 1 cup pilaf

Number Of Ingredients 13

1/2 cup green lentils
1 cup bulgur
4 cups low-sodium chicken broth
1 tablespoons plus 2 teaspoons olive oil
1 small red onion, finely diced (1 cup)
1 yellow pepper, seeded and finely diced
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

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 WHEAT AND LENTIL PILAF



Bulgur Wheat And Lentil Pilaf image

Provided by Robert Farrar Capon

Categories     easy, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 cup brown lentils
2 cups water
2 cups chicken stock, preferably homemade
1 cup bulgur wheat
1 teaspoon salt
1/4 cup olive oil
1 large Spanish onion, coarsely chopped
Black pepper and additional salt to taste

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.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 11 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 512 milligrams, Sugar 3 grams

LENTIL AND BULGUR PILAF WITH GREEN AND YELLOW SQUASH



Lentil and Bulgur Pilaf With Green and Yellow Squash image

This is typical of lenten dishes from Lebanon. Rich in fiber and nutrients, it makes for a wonderful one dish meal or a substantial side dish. The original comes from a 1997 issue of Eating Well magazine but has been modified to suit my tastes. If you replace the chicken broth with vegetable broth, this is a vegan dish as well.

Provided by justcallmetoni

Categories     One Dish Meal

Time 50m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 17

4 cups fat-free chicken broth or 4 cups vegetable broth
1 cup medium grain bulgur (coarse grain also works)
1 cup brown lentils, rinsed and picked over
1 medium onion, coarse chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon black pepper, freshly ground works best
1 tablespoon lemon juice
1 tablespoon olive oil
1 small zucchini
1 small yellow squash
1 garlic clove, minced
1 teaspoon lemon zest, finely grated
1 1/2 tablespoons parsley, chopped
1 tablespoon cilantro, chopped
lemon wedge (for garnish)

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.

Nutrition Facts : Calories 232.7, Fat 3.1, SaturatedFat 0.4, Sodium 532.4, Carbohydrate 41, Fiber 14.9, Sugar 2.4, Protein 12.3

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