Bulgur Wheat And Lentil Pilaf
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup brown lentils
- 2cups water
- 2cups chicken stock, preferably homemade
- 1cup bulgur wheat
- 1teaspoon salt
- ¼cup olive oil
- 1large Spanish onion, coarsely chopped
- Black pepper and additional salt to taste
Nutritional analysis per serving (6 servings)
313 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 13 grams protein; 513 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I sauté the onions in the pot then add the bulgur, toast a bit, and then proceed with adding salt, lentils and water in Step 2. Hearty!
Delicious. Soft and mushy and pure comfort food. Season it to go with the rest of the meal. I used a cumin-based blend and garlic.
Simple and excellent! I made it with green lentils and a combo of bulgur and quinoa (just because I had a bag of the mixed type), followed directions exactly. Lovers of mujadara will be very happy!
All time favorite. The slow cook of the onions with plenty of oil really makes the flavor, along with good stock. Make sure to season well. This makes delicious morning leftovers warmed up until crusty and served with a fried egg on top!
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