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bulgur natural extra-virgin olive oil onion brown lentils fresh parsley scallions golden raisins ground cumin salt
Viewed: 79 - Published at: 4 years agoIngredients
- 1 cup bulgur
- 1 natural, salt-free vegetable bouillon cube
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- One 15-ounce can brown lentils, drained and rinsed
- 3/4 cup finely chopped fresh parsley
- 2 scallions, thinly sliced
- 1/2 cup dark or golden raisins
- 1 teaspoon ground cumin, or more to taste
- Salt and freshly ground pepper to taste
Method
- Combine the bulgur and bouillon cube with 2 cups water in a small saucepan.
- Bring to a rapid simmer, then cover and cook for 15 minutes, or until the water is absorbed.
- Meanwhile, heat the oil in a wide skillet.
- Add the onion and saute over medium-low heat until lightly browned, stirring frequently, about 15 minutes.
- Stir in the lentils and cook just until heated through.
- Combine the bulgur and onion-lentil mixture in a serving dish and stir in all the remaining ingredients.
- Serve at once.
- A fun and flavorful meal: Serve this with Sweet and White Potato Salad with Mixed Greens (page 188), homemade or store-bought hummus, oil-cured olives, and fresh pita bread.
- For another meal with a Middle Eastern theme, team this with Middle Eastern Chopped Salad (page 191), homemade or store-bought hummus, stuffed grape leaves, and fresh pita bread.
- Calories: 230
- Total Fat: 5.5g
- Protein: 8.5g
- Carbohydrates: 39g
- Fiber: 10g
- Sodium: 115mg
