Lentil and Bulgur Pilaf With Green and Yellow Squash
photo by KLHquilts
- Ready In:
- 50mins
- Ingredients:
- 17
- Yields:
-
8 cups
- Serves:
- 6
ingredients
- 4 cups fat-free chicken broth or 4 cups vegetable broth
- 1 cup medium grain bulgur (coarse grain also works)
- 1 cup brown lentils, rinsed and picked over
- 1 medium onion, coarse chopped
- 1 bay leaf
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon black pepper, freshly ground works best
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 small zucchini
- 1 small yellow squash
- 1 garlic clove, minced
- 1 teaspoon lemon zest, finely grated
- 1 1⁄2 tablespoons parsley, chopped
- 1 tablespoon cilantro, chopped
- lemon wedge (for garnish)
directions
- In a large saucepan, mix together the broth, lentils, onion bay leaf, salt allspice and pepper and bring to boil over medium heat. Reduce to low, cover and simmer 10 minutes.
- Add bulgur and simmer and cook an adidtional 25 minutes until the lentils and bulgur are tender.
- Remove from heat and stir in the lemon juice.
- Meanwhile, in a nonstick skillet, heat oil over medium heat. Add zucchini and squash and cook 2 minutes. Add garlic and lemon zest and cook an additional 3 minutes until the squash are tender.
- Stir in parsley and cilantro. Taste and season with salt and pepper as desired.
- Mix the squah into the bulgur and lentil pilaf.
- Serve hot with lemon wedges.
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Reviews
-
This recipe had a surprisingly lovely taste! The spices blend well together. The first time I made it, my mother-in-law was over for lunch when we had guests, and she liked it so much that she requested it again a while later that I make it at her place! She's not so used to new recipes, so that said alot! I didn't have bulgur, so I used the mill attachment on my blender to coarsely grind barley. And I didn't have allspice, but I made my blend from the recipe in my standard cookbook. Nice dish! Thanks for posting it. A tasty and healthy way to serve squash and get some whole grains at the same time. =) P.S. I served it with homemade tahini and raw veggies to balance out the meal.
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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