Fiber & Protein Rich Pilaf
- 1 c. Brown Lentils
- 3 c. Water
- 2 T. Olive Oil
- 2 T. Butter
- 1 Onion, diced
- 1 ½ c. Bulgur
- 1 tsp. Salt
- 1 Bullion Cube (chicken or beef)
- Hot Water (approx. 2 cups)
- Boil Lentils in 3 c. Water until they begin to soften.
- In a separate pot, sauté Onions in melted Butter and Oil.
- Add Bulgur & Salt to the Onions. Cook 2 minutes.
- Without draining the Lentils, add them and their water to the Bulgur pot.
- Add the Bullion Cube and enough Hot Water to cover the Bulgur/Lentils almost a half inch. (Approximately 2 cups.)
- Cover and cook until completely soft, about 20 minutes. Stir occasionally.
- Lay a paper towel between the top of the pot and the lid. Let rest 10 minutes, then serve.
This simple side dish is a great compliment to just about any meal and can take the place of traditional Rice Pilaf. However, it’s especially good alongside Tavuk Sote (Chicken Sauté) or Etli Kuru Fasulye (Meat & Beans).
This is how the grains of Bulgur look when dry, before cooking
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