Bulgur Wheat And Lentil Pilaf

Ingredients

• 1 cup brown lentils
• 2 cups water
• 2 cups chicken stock, preferably homemade
• 1 cup bulgur wheat
• 1 teaspoon salt
• ¼ cup olive oil
• 1 large Spanish onion, coarsely chopped
• Black pepper and additional salt to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    310 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 13 grams protein; 2 milligrams cholesterol; 512 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Wash and pick over the lentils. Place them in a saucepan with the water, bring to a boil, lower the heat and simmer for 10 minutes. Drain the lentils immediately and set them aside.
2. Put the chicken stock in the saucepan, bring to a boil, add the bulgur wheat, salt and drained lentils and bring to a boil again. Lower the heat and simmer, covered, for 20 minutes, or until the liquid is absorbed.
3. Meanwhile, heat the olive oil over low heat in a large, preheated skillet. Add the chopped onion and cook, stirring often, for about 20 minutes, or until golden brown. Add the bulgur-lentil mixture to the skillet and toss gently to combine. Season to taste with salt and pepper. Serve with a green salad.