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
BULGUR WHEAT WITH PINEAPPLE, PECANS AND BASIL
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine water and bulgur in large saucepan. Heat to boiling, reduce heat and simmer, covered 35 to 40 minutes or until bulgur is tender but not mushy.
- Transfer to large bowl; cool to room temperature.
- Stir pineapple tidbits, pecans, basil, parsley and oil into bulgur. Serve at room temperature.
- Per Serving: 309 calories, 13g fat (1g sat.), 0mg cholesterol, 21mg sodium, 46g carbohydrate (9g dietary fiber, 16g sugars), 6g protein, 5% Vit A, 34% Vit C, 3% calcium, 10% iron, 6% potassium, 4% folate
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
LENTILS WITH BULGUR WHEAT AND CARAMELIZED ONIONS - ... RECIPE
Provided by á-170456
Number Of Ingredients 21
Steps:
- In a medium pot, combine the lentils and water. Bring to a boil, lower the heat, cover, and simmer until still firm and almost done, 15 to 18 minutes. Add the bulgur wheat and 1/2 teaspoon salt, cover, and remove from the heat. Let sit until the bulgur is tender and the water is absorbed, 20 to 25 minutes, adding more water if the wheat seems dry. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chopped onions and cook, stirring, until very soft, 5 minutes. Add the garlic, cumin, cinnamon, remaining 1/4 teaspoon salt, black pepper, nutmeg, and allspice, and cook, stirring, for 1 minute. Add the lentil and bulgur wheat mixture and stir well to combine. Remove from the heat. In a large skillet, heat the remaining tablespoon of olive over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized to a very dark brown color, 20 to 25 minutes. Remove from the heat. Transfer the lentil and bulgur wheat mixture to a platter and top with the caramelized onions. Sprinkle with chopped parsley, to taste. Serve either hot or at room temperature, with pita bread. For the Pita Breads: In a small bowl, dissolve the yeast and sugar in 1/4 cup of the water. Set aside until foamy, about 5 minutes. Into a large bowl, sift 5 cups of the flour and the salt, and make a well in the center. Pour the yeast into the center well and mix the yeast into the flour, working in the remaining water. Turn out onto a lightly floured surface and knead into a soft, pliable dough. Continue working the dough until it is smooth and shiny, 10 to 15 minutes, adding more flour as necessary. Knead 2 tablespoons of the oil into the dough and work the dough over itself into a smooth ball. Pour the remaining tablespoon of oil into a large bowl. Place the dough in the bowl, cover with a damp kitchen cloth, and let rise in a warm, draft-free spot until doubled in size, about 1 1/2 hours. Preheat the oven to 450 degrees at least 30 minutes before baking. Lightly oil a heavy baking sheet. Punch down the dough and lightly knead for 2 minutes. Divide into 8 to 12 equal portions, depending upon your preference, and roll into balls. Flatten and roll with a rolling pin to about 1/4-inch thickness. Place on a lightly floured surface, cover with a lightly floured kitchen cloth and let rise until doubled in size, 30 to 40 minutes. Transfer to the prepared baking sheet and bake until puffed and golden, about 5 minutes. Turn and bake on the second side, about 4 minutes. Remove from the oven and let cool on wire racks. Repeat with the remaining dough. (Makes 8 to 12 breads) This recipe yields 4 to 6 servings.
MEDITERRANEAN BULGUR BOWL
You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. -Renata Smith, Brookline, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through., Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.
Nutrition Facts : Calories 311 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 521mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 12g fiber), Protein 14g protein.
BULGUR WITH LENTILS, PARSLEY, AND RAISINS
This is inspired by mujaddarah, a traditional Middle Eastern dish that is sometimes made with rice, and sometimes with cracked wheat. The grain is combined with lentils and lots of onions browned in olive oil. Even in its basic form, it's delicious. Since we save some time by cooking (rather than soaking) the bulgur, I like to dress up this classic with the nontraditional but tasty additions of scallions and raisins.
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the bulgur and bouillon cube with 2 cups water in a small saucepan. Bring to a rapid simmer, then cover and cook for 15 minutes, or until the water is absorbed.
- Meanwhile, heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until lightly browned, stirring frequently, about 15 minutes. Stir in the lentils and cook just until heated through.
- Combine the bulgur and onion-lentil mixture in a serving dish and stir in all the remaining ingredients. Serve at once.
- A fun and flavorful meal: Serve this with Sweet and White Potato Salad with Mixed Greens (page 188), homemade or store-bought hummus, oil-cured olives, and fresh pita bread.
- For another meal with a Middle Eastern theme, team this with Middle Eastern Chopped Salad (page 191), homemade or store-bought hummus, stuffed grape leaves, and fresh pita bread.
- Calories: 230
- Total Fat: 5.5g
- Protein: 8.5g
- Carbohydrates: 39g
- Fiber: 10g
- Sodium: 115mg
WHEAT BULGUR WITH LENTILS, TOMATOES AND BASIL
Adapted from New Vegetarian Cuisine - yummy! Leave out the Parmesan cheese and this is a vegan meal.
Provided by Ex-Pat Mama
Categories One Dish Meal
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 3 quart saucepan over medium heat, melt the margarine. Stir in the onions and cook, stirring frequently, for 2 to 3 minutes - until tender.
- Stir in the water, juice, lentils and bay leaf. Bring to a boil. Reduce the heat to low, cover and simmer to 30 to 45 minutes, or until the lentils are soft but not mushy.
- While the lentils are cooking pour the boiling water over the bulgur and allow to sit for 30 minutes. Drain well.
- Remove the lentil pan from the heat and discard the bay leaf. Stir in the bulgur, tomato, basil and Parmesan (if desired). Mix thoroughly and serve.
Nutrition Facts : Calories 251, Fat 2.7, SaturatedFat 0.5, Sodium 198.4, Carbohydrate 43.5, Fiber 18, Sugar 4.7, Protein 14.8
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