Monday, January 26, 2015

Bulgur & Lentil Pilaf with Almonds

Today I am going to share with you a new vegetarian-friendly side dish that I made this week from The Superfoods Cookbook by Dana Jacobi.


To speed up the process, I pre-chopped and measured most of the ingredients ahead of time, so that when I was ready to cook all I had to do was throw things together.  It's a pretty fool-proof recipe I think so if you're a new cook, don't be intimidated if you've never cooked with Lentils or Bulgur (also spelled Bulghur). Lentils are an great protein source to implement into your diet and bulgur is high in fiber (which most of us don't get enough of)!  The almonds add a nice little crunch in here too...I would be perfectly happy eating this as my main dish rather than a side!

Bulgur & Lentil Pilaf with Almonds

Makes 4 Servings

3/4 Cup brown lentils

2 TBS Olive Oil

1 Yellow Onion, chopped

2 Cloves Garlic, minced

1 Cup Medium-Grain Bulgur

1 TSP Ground Coriander

Sea Salt and Freshly Ground Pepper

2 Cups Veggie Broth or Water (I used water)

1/4 Cup Roasted Almonds

1/3 Cup Fresh Flat-Leaf Parsley Leaves

1 TBS Grated Lemon Zest

2 TBS Fresh Lemon Juice

1) Rinse lentils under cold water.  In saucepan, cover lentils with water by 2 inches and bring to a boil over medium-high heat.  Cover and lower to medium-low, simmer until tender but firm to the bite, roughly about 20 minutes.  Drain water and set aside.


In a large pan, heat olive oil over medium-high heat.  Add the onion and cook 2-3 minutes, stirring often.  Add garlic, bulgur, coriander, 1/4 tsp salt, 1/4 tsp pepper and cook-stirring often for about 1 minute.



Stir in lentils and water (or broth) and bring to a boil.  Reduce heat to low, cover, and simmer for 5 minutes.  Remove from heat and let stand, covered, about 5 minutes. Place the almonds, parsley, and lemon zest on a cutting board and coarsely chop them together.  Fluff the pilaf with a form and stir in lemon juice.  Season to taste with salt and pepper.

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Mound the pilaf on a serving platter, sprinkle with the almond mixture, and serve right away.


xoxo, Aleena

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