Bulgur and Green Lentil Pilaf |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 5-1/4 cups water | 3/4 cup green lentils (about 6 ounces) | 2 Turkish bay leaves |
| 2-1/4 cups medium bulgur (cracked wheat) | 1-1/4 teaspoons salt | 1 teaspoon ground cinnamon |
| 1/2 teaspoon ground nutmeg | 1/4 teaspoon ground cardamom | 3/4 cup silvered almonds, toasted |
| 1/3 cup caramelized onions reserved from chicken | ||
| 1 | Bring first 3 ingredients to boil in large saucepan over medium-high heat. Partially cover pan, reduce heat to low, and simmer until lentils are almost tender, about 15 minutes. Mix in bulgur, salt, and spices. Cover; simmer until water is absorbed, about 10 minutes longer. Season with pepper. Discard bay leaves. Serve topped with almonds and reserved onions. |