Herbed Bulgur-Lentil Pilaf
Herbed Bulgur-Lentil Pilaf
- Yield: 4 servings, 1 serving equals 1 cup pilaf
-
- Nutritional Analysis
- Per Serving
- Calories
- 300 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 370 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 11 grams
- Protein
- 15 grams
- Sugar
- 3 grams
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- Yield: 4 servings, 1 serving equals 1 cup pilaf
-
- Nutritional Analysis
- Per Serving
- Calories
- 300 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 370 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 11 grams
- Protein
- 15 grams
- Sugar
- 3 grams
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
Ingredients
1/2 cup green lentils
1 cup bulgur
4 cups low-sodium chicken broth
1 tablespoons plus 2 teaspoons olive oil
1 small red onion, finely diced (1 cup)
1 yellow pepper, seeded and finely diced
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
- 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.
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Cooking Channel User
Delicious! This recipe is easy to make, fresh tasting and very satisfying. It is the perfect side dish to take to parties since it can be eaten hot, cold or at room temperature. Swapping in different vegetables is a snap. Asparagus and mushrooms are especially wonderful additions to this recipe. Let your imagination go wild.
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