Herbed Bulgar-Lentil Pilaf |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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It is healthy and delicious. Ingredients:
1/2 cup green lentil |
1 cup bulgar wheat |
4 cups low sodium chicken broth |
1 tablespoon olive oil, 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:
1. 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.
2. 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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