Lentil and Bulgur Pilaf With Green and Yellow Squash
- Ready In:
- 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)
- 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.
Join The Conversation
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.