Bulgur Wheat And Lentil Pilaf Recipes

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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

LENTILS AND BULGUR WHEAT PILAF (MUJADDARA HAMRA)



Lentils and Bulgur Wheat Pilaf (Mujaddara Hamra) image

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

[1/2] cup extra-virgin olive oil
2 large yellow onions, chopped
2 tsp. salt
2 cups green or brown lentils, picked over and rinsed
6 cups water
1 TB. cumin
1 tsp. ground black pepper
1 cup bulgur wheat, grind #2
3 cups pearl onions, peeled

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



Bulgur and Lentil Pilaf image

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

1 teaspoon olive oil
1 onion, thinly sliced
1 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1 1/4 cups bulgur wheat
3 2/3 cups stock
4 ounces button mushrooms, sliced
2/3 cup green lentil
salt and pepper

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



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.

SPICED BULGUR PILAF WITH FISH



Spiced bulgur pilaf with fish image

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

1 tbsp olive oil
2 onions , finely sliced
3 carrots , grated
2 tsp cumin seed
2 tbsp harissa
200g bulgur wheat
6 dried apricots , chopped
700ml weak chicken stock (we made using 1 stock cube)
200g baby spinach
4 firm white fish fillets
4 thin lemon slices

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



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.

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

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