This pilaf has lots of flavor and is filling, made with lentils and Bulgar. The fresh cilantro and lime juice make this really tasty. I wrote about Bulgar in a past post, Bulgar Banana Parfait, if you want more information on it.
Yields 2 cups pilaf Total Time 40 minutes
1/4 cup dried lentils, rinsed and with any shriveled ones discarded
1/2 cup dry Bulgar wheat
2 cups chicken broth, separated
1-2 tablespoons olive oil
1/2 cup onion
1/2 a bell pepper, diced
2 cloves garlic, pressed
3 tablespoons fresh chopped cilantro
1 tablespoon lime juice
1/2 teaspoon pepper
Salt to taste (I didn't add any)
1) Place lentils in 1 cup chicken broth in a small saucepan over medium heat. Bring to a boil and boil 5 minutes. Reduce heat to low, cover and simmer 30 minutes or until tender. If needed, add more liquid. When done, drain any extra liquid.
2) Meanwhile, cook Bulgar in 1 cup chicken broth in a separate saucepan over medium heat. Bring to a boil, cover and immediately reduce heat to low and simmer 13-15 minutes. When tender, fluff with a fork. Bulgar cooks similarly to rice--cover it and don't stir it while it simmers.
3) Heat a large frying pan over medium heat and add 1 tablespoon olive oil and the onions. Cook and stir 5-7 minutes until the onion is clear. Add bell pepper and garlic and cook 5 minutes more, stirring frequently until onion is slightly browned. If pan becomes dry, add 1 more tablespoon olive oil.
4) Combine cooked lentils, Bulgar, the cooked vegetables, cilantro, lime, and pepper. Taste and add salt if needed--my broth had enough salt to flavor my pilaf, but you may need to add more.
Tip: I used a small cup to plate the pilaf. Just pack it in the cup, place a plate on top, flip over, and remove dish. My father-in-law uses that trick to plate fried rice. You can use dessert dishes instead of cups too.
Do YOU have any recipes that you love that are healthy? If so, tell me about it or leave a link in the comments below.
Adapted from this Herbed Bulgar-Lentil Pilaf recipe from Food Network.