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.
Adapted from this Herbed Bulgar-Lentil Pilaf recipe from Food Network.