Bulgur Wheat and Lentil Pilaf

Name: Bulgur Wheat and Lentil Pilaf
Yield: 6 servings
Ingredients: 1 cup lentils; 3 cups water; 2 TB. olive oil; 1 TB. butter; 3 TB. pignoli nuts or coarsely chopped almonds; 1 medium onion, finely chopped (about 1/2 cup); 1 cup bulgur wheat; 1/2 cup currants or raisins; 2 cups canned or homemade chicken or vegetable broth or stock; 3/4 tsp. salt, or salt to taste; freshly ground black pepper to taste

From: The Complete Idiot's Guide to Cooking Basics

Servings: 6 servings

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Ronnie's Notes

You may use this side dish as stuffing for chicken, turkey, or crown roast of pork.

Tips: Kitchen Clue You can find bulgur wheat in many supermarkets. It is also available in health food stores and specialty shops.

Difficulty: Challenging

Ingredients

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1 cup lentils
3 cups water
2 TB. olive oil
1 TB. butter
3 TB. pignoli nuts or coarsely chopped almonds
1 medium onion, finely chopped (about 1/2 cup)
1 cup bulgur wheat
1/2 cup currants or raisins
2 cups canned or homemade chicken or vegetable broth or stock
3/4 tsp. salt, or salt to taste
freshly ground black pepper to taste

Instructions

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Place the lentils and water in a saucepan and bring them to a boil over high heat.

Lower the heat and simmer for .

Drain the lentils and set them aside.

Heat the olive oil and butter in a large skillet.

When the butter has melted and looks foamy, add the pignoli nuts and cook them over moderate heat or until they begin to color lightly.

Add the onion and cook 6– or until it is lightly browned.

Add the bulgur wheat and cook 3–.

Add the lentils, currants, stock, salt, and pepper.

Bring the mixture to a boil.

Turn the heat to low, cover the pan, and cook 25– or until all the liquid in the pan has been absorbed.

Taste for seasoning and add salt and pepper to taste.

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