|Brown lentils||1 Cup (16 tbs)|
|Boiling water||4 Cup (64 tbs)|
|Coarse bulgur||1 1⁄2 Cup (24 tbs)|
|Sweet butter||1⁄4 Pound, melted|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Corn oil||1⁄2 Cup (8 tbs)|
|Onions||2 Large, thinly sliced|
Wash the lentils with cold water.
In a medium saucepan, combine the lentils and the boiling water.
Simmer about ten to fifteen minutes, or until the lentils are tender but not mushy.
Add the bulgur and salt.
Over high heat, bring to a boil.
Reduce to low and simmer, uncovered, about twenty minutes or until all the liquid is absorbed.
Pour the melted butter over the pilaf.
Meanwhile, in a heavy skillet, saute the pine nuts in oil until golden brown.
Drain and set aside.
In the same skillet, saute the onions in oil until golden brown.
Transfer the pilaf to a serving platter and scatter the pine nuts and onions over the top.
This is a good accompaniment with steaks.
Note: Long-grain rice may be substituted for the bulgur.
Serving size: Complete recipe
Calories 3989 Calories from Fat 2256
% Daily Value*
Total Fat 258 g397.4%
Saturated Fat 71.8 g359.2%
Trans Fat 0.4 g
Cholesterol 243.8 mg81.3%
Sodium 524.8 mg21.9%
Total Carbohydrates 356 g118.7%
Dietary Fiber 113.5 g454.1%
Sugars 33.8 g
Protein 95 g189.4%
Vitamin A 59.2% Vitamin C 91.9%
Calcium 39.8% Iron 139.8%
*Based on a 2000 Calorie diet