Green Lentil and Bulgur Pilaf
Coarse bulgur and green lentils cook into a hearty pilaf with an optional pomegranate-glazed onion topping.
By Moow Editorial ·
- Cook the lentils separately and change their boiling water twice if you want to keep the pilaf lighter in color.
- Coarse başbaşı bulgur absorbs more water than regular pilaf bulgur; for regular bulgur, use about 1 1/2 measures water per measure bulgur.
- The onion topping may be omitted.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 20 minutes
- Cook time: 35–45 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 320 kcal
- Protein: 9 g
- Carbohydrates: 48 g
- Fat: 11 g
- Sodium: 611 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pilaf
Have these measured and ready before you begin.
- scant 1/2 cup (100 ml by volume) green lentils
- 3/4 cup plus 1 tablespoon (200 ml by volume) coarse bulgur
- 1 2/3 cups (400 ml) hot water
- 1 tablespoon butter
- 1 teaspoon (5 ml) salt
Optional Onion Topping
- 2 tablespoons olive oil
- 2 small onions, thinly sliced
- 1 teaspoon sweet paprika
- 1 tablespoon pomegranate molasses
Directions
1. Boil the green lentils until tender, drain, and set aside.
2. Toast the bulgur in the butter for about 2 minutes, add the hot water and salt, cover, and cook over low heat.
3. When most of the water has been absorbed, fold in the cooked lentils. Cook until the remaining water is absorbed, then remove from the heat and let the pilaf steam, covered.
4. For the optional topping, sauté the sliced onions in olive oil until soft. Add the paprika and pomegranate molasses and cook until lightly caramelized.
5. Pack the pilaf into a small serving bowl, invert it onto a plate, and top with the onions.
Sources
Contains wheat and milk. Cool leftovers quickly, refrigerate within 2 hours, and reheat to 165°F (74°C).