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
LENTILS AND BULGUR WHEAT PILAF (MUJADDARA HAMRA)
This lentil pilaf contains onions, onions, and more onions. But the flavor isn't like you imagine-it's actually sweet because the onions are slowly cooked to caramelize them. The lentils and bulgur soak up all the flavor and add a hint of earthiness.
Categories Great Grain, Rice, and Bean Dishes
Time 1h20m
Yield 6 cups
Number Of Ingredients 9
Steps:
- In a large, 3-quart pot over medium-low heat, heat [1/4] cup extra-virgin olive oil. Add yellow onions and 1 teaspoon salt, and cook, stirring intermittently, for 20 minutes or until onions are dark brown but not burned.
- Add green lentils, water, remaining 1 teaspoon salt, and cumin, and cook, stirring intermittently, for 40 minutes.
- Stir in black pepper and bulgur wheat, cover, and cook for 5 minutes. Remove from heat, uncover, fluff with a fork, cover, and set aside for 10 minutes.
- In a large skillet over medium-low heat, heat remaining [1/4] cup extra-virgin olive oil. Add pearl onions, and cook, stirring intermittently, for 15 minutes.
- To serve, spoon a few spoonfuls of lentil pilaf onto a plate and top with pearl onions.
Nutrition Facts : Nutrition Information Serving size 1 cups Calories
BULGUR AND LENTIL PILAF
Make and share this Bulgur and Lentil Pilaf recipe from Food.com.
Provided by dicentra
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a non stick saucepan and fry the onion, garlic and spices for 1 minute, stirring.
- Stir in the bulgur wheat and cook, stirring, for about 2 minutes, until lightly browned.
- Add the stock, mushrooms and lentils.
- Simmer over gentle heat for 25-30 minutes, until the bulgur and lentils are tender and the liquid is absorbed.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 214.6, Fat 2, SaturatedFat 0.3, Sodium 10.9, Carbohydrate 39.2, Fiber 13.6, Sugar 2.5, Protein 12.3
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 LENTIL PILAF WITH TAHINI-HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 main course, or 6 side dishes
Number Of Ingredients 18
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.
SPICED BULGUR PILAF WITH FISH
Use sustainable white fish in this North African-inspired rice one-pot with harissa and apricot - full of iron, fibre and 2 of your 5 -a-day
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a lidded flameproof casserole dish. Tip in the onions and cook for 10 mins until soft and golden. Add the carrots and cumin, and cook for 2 mins more. Stir through the harissa, bulgur and apricots, pour over the stock and bring to the boil. Cover and simmer for 7 mins.
- Add the spinach and stir through until just wilted. Arrange the fish fillets on top, pop a slice of lemon on each and season. Replace the lid and cook for 8 mins, keeping over a low-ish heat.
- Turn heat to low and cook for 7-8 mins more until the fish is cooked through and the bulgur is tender. Season with pepper and serve.
Nutrition Facts : Calories 416 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 1 milligram of sodium
BULGUR AND GREEN LENTIL PILAF
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
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
Provided by Robert Farrar Capon
Categories easy, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 8
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
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