Organic Ingredients: serves 6
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1 Cup Bulgur or Basmati Rice
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1 Cup Green Lentils
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4 Cups Water
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2 Large Yellow Onions finely diced as small as you can (for pilaf)
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1 Large Yellow Onion cut into thin crescents (for onion garnish)
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2 Tsp. Ground Cumin
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1/2 Tsp. Ground Cinnamon
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1/2 Tsp. Black Pepper
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3 Tsps. Celtic Sea Salt
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Olive Oil, for cooking
Method:
Place Lentils in a small saucepan with 2 cups of Water and bring to a boil. Once boiling, cover and reduce heat to a simmer. Simmer for 12 minutes. Remove from heat, uncover and set aside. Do not drain the Lentils.
To make your Pilaf you’ll need a medium-large sized pan with a lid. Put 2 tbsps. Olive Oil in the pan and bring to medium-high heat. Add the 2 finely diced Onions, reduce heat to medium and saute for approx. 40 minutes. Add 1 Tsp. of Salt as they cook. Watch these carefully, and lower the heat if need be so they don’t burn. You want them to be a dark golden brown color. Add Cinnamon, Cumin, Salt & Pepper towards the end of sautéing.
To the sautéed Onions slowly add 2 cups Water. Raise the heat to high to a bring to a boil then reduce heat to low and simmer for 2 minutes. Stir in the Bulgur and par-cooked Lentils with their liquid. Mix well and bring everything to a boil. Once boiling, reduce heat to a low simmer and cover. Simmer for 20 minutes.
To make the Onion Garnish heat a medium-large frying pan with a 4-5 tbsps. Olive oil to medium high heat until very hot. Carefully add in the thinly sliced Onion Crescents and fry until golden brown. Transfer the Onions to a plate lined with paper towels to remove excess Oil.
Serve Bulgur & Lentil Pilaf with Onion Garnish on top, with Greek Yogurt and a Cucumber Tomato Salad.