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.
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 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
LENTILS WITH BULGUR AND HERB SALAD
Provided by Mark Bittman
Categories dinner, one pot, salads and dressings, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- If time allows soak lentils in cold water to cover an hour or more. Drain. Soak onion in salted water to cover until ready to serve.
- Put 1 tablespoon oil in a large deep saucepan, and turn heat to medium. A minute later add garlic and cook until fragrant, another minute or so. Add tomato, cayenne and cumin and cook until tomato is soft, 2 to 3 minutes.
- Add bulgur and cook, stirring, 3 to 4 minutes, then add liquid and lentils. Bring to a boil, then cover, and adjust heat so mixture simmers steadily. Cook for 20 to 30 minutes or until lentils and bulgur are tender and all liquid is absorbed. If mixture starts to dry out, add liquid as needed and continue cooking. You will definitely need to add liquid if you did not soak the lentils. If mixture is too wet, raise heat a bit and cook uncovered, stirring, until it dries out.
- Toss herbs and lettuce with remaining olive oil and lemon juice to taste; add salt and pepper to taste. Serve lentil-bulgur mixture topped with dressed greens, drained onions and a dollop of yogurt on the side.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 676 milligrams, Sugar 5 grams
HERBED BULGAR-LENTIL PILAF
Make and share this Herbed Bulgar-Lentil Pilaf recipe from Food.com.
Provided by EnjoyingLife
Categories Grains
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
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 233.8, Fat 7.6, SaturatedFat 1.3, Sodium 369.7, Carbohydrate 31.2, Fiber 10.3, Sugar 1.8, Protein 13.2
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