Bulgur & Lentil Pilaf
Submitted by liz1281
Nutty bulgur wheat and tender lentils simmered together in vegetable broth with sauteed onions. A simple, high-fiber pilaf that pairs with any stew or roasted vegetables.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minSometimes the simplest dishes carry the most weight on the plate.
This pilaf combines two nutritional powerhouses: bulgur wheat and lentils, cooked in vegetable broth with softened onions and a bay leaf for aromatics.
The bulgur absorbs the broth and turns fluffy while the lentils hold their shape just enough to give every forkful some bite.
It’s the kind of side dish that quietly makes any meal feel complete. Spoon it alongside a vegetable stew, braised greens, or roasted root vegetables.
Chef’s Tips
- Stir the bulgur into the sauteed onions and let it toast in the margarine for a minute before adding liquid. This brings out a nuttier, deeper grain flavor.
- Keep the lid on tight during simmering. Lifting it lets steam escape and leads to unevenly cooked grains.
- If the liquid absorbs before the lentils are tender, add broth a quarter cup at a time until everything is cooked through.
Ingredients
Directions
Rinse the lentils and put in a pot with enough broth to cover.
Add bay leaf, bring to a boil and keep covered.
Turn off heat and let stand for 30 minutes.
While the lentils are soaking, melt margarine in a heavy pot.
Add chopped onion, salt and pepper.
Sauté until onions are tender and transparent.
When onions are ready, keep heat at medium, stir in bulgur and continue stirring until all the margarine is absorbed.
Lower heat to a simmer and add the rest of the broth and lentils in their broth.
Bring to a boil, reduce heat again, cover tightly and simmer until all the liquid has been absorbed.
Add more liquid until the bulgur and lentils are cooked.
Remove bay leaf and serve with a vegetable stew.
Comments
