| previous | next |
Title: Bulgur and Lentil Pilaf
Categories: Armenian
Yield: 4 Servings
| 1 | c | Lentils |
| 4 | c | Vegetable broth or water |
| 1 | Bay leaf | |
| 3 | tb | Margarine |
| 1 | lg | Onion, chopped |
| Salt & pepper | ||
| 1 | c | Coarsely ground bulgur |
Rinse the lentils & put in a pot with enough broth to cover. Add bay leaf, bring to a boil & keep covered. Turn off heat & let stand for 30 minutes.
While the lentils are soaking, melt margarine in a heavy pot. Add chopped onion, salt & pepper. Saute till onions are tender & transparent.
When onions are ready, keep heat at medium, stir in bulgur & continue stirring till all the margarine is absorbed. Lower heat to a simmer & add the rest of the broth & lentils in their broth. Bring to a boil, reduce heat again, cover tightly & simmer till all the liquid has been absorbed. Add more liquid till the bulgur & lentils are cooked. Remove bay leaf & serve with a vegetable stew.
Vera Gewanter, "A Passion for Vegetables"
| previous | next |