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Bulgur and Lentil Pilaf

 

57

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

1 cup lentils
4 cups vegetable stock
1 each bay leaves
*
3 tablespoons margarine
1 large onions
chopped
1 x salt and black pepper
*
1 cup cracked wheat (bulgur)
coarsely ground

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 368g (13.0 oz)
Amount per Serving
Calories 37823% of calories from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 128mg 5%
Total Carbohydrate 20g 20%
Dietary Fiber 22g 87%
Sugars g
Protein 34g
Vitamin A 8% Vitamin C 8%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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