Pilaf Style Bulgur With Lentils
|Olive oil||2 Teaspoon|
|Onion||1 , chopped|
|Quick cooking brown rice||1⁄2 Cup (8 tbs)|
|Lentils||1⁄3 Cup (5.33 tbs), picked over, rinsed, and drained|
|Canned vegetable broth||14 Ounce (1 can)|
|Water||1 Cup (16 tbs)|
|Bulgur||1⁄2 Cup (8 tbs)|
|Dried mixed fruit||1⁄2 Cup (8 tbs), chopped|
|Chopped walnuts/Almonds||1⁄3 Cup (5.33 tbs), toasted|
|Chopped parsley||2 Tablespoon|
Heat the oil in a large saucepan over medium heat.
Add the onion and cook, stirring, until softened, about 4 minutes.
Add the rice, lentils, broth, water, and salt; bring to a boil.
Reduce the heat and simmer, covered, about 15 minutes.
Stir in the bulgur; return to a boil.
Reduce the heat and simmer, covered, until the liquid is absorbed, about 12 minutes.
Remove the pan from the heat and stir in the dried fruit.
Cover and let stand, about 5 minutes.
Stir in the walnuts and sprinkle with parsley just before serving.