[recipe repost from our archives] Mediterranean Bulgur and Lentils

[Guest guest]

Shared by greenlee back in 2001!

Sounds delicious, huh?

 

~ PT ~

 

* Exported from MasterCook *

 

Mediterranean Bulgur and Lentils

 

Recipe By :Betty Crocker's Slow Cooker Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Betty Crocker's Slow Cooker CB

Rice & Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup uncooked bulgur

1/2 cup dried lentils -- sorted & rinsed

1 teaspoon ground cumin

1/4 teaspoon salt

3 cloves garlic -- finely chopped

1 15.25 oz can whole kernel corn -- drained

2 14.5 oz cans vegetable broth

2 medium tomatoes -- chopped (1 1/2 cups)

1 2.25 oz can sliced ripe olives

1 cup crumbled feta cheese

 

Mix all ingredients except tomatoes, olives, and cheese in a 3 1/2 to 6 quart

slow cooker.

 

Cover and cook on low heat for 3 to 4 hours or until lentils are tender.

 

Stir in tomatoes and olives.

 

Cover and cook on high for 15 minutes.

 

Top with cheese. Serve.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 236 Calories; 7g Fat (25.6% calories from

fat); 11g Protein; 34g Carbohydrate; 9g Dietary Fiber; 18mg Cholesterol; 1032mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

Fat.

 

Serving Ideas : A green salad with an olive oil & lemon dressing and warm pita

bread

 

NOTES : Before sprinkling the feta over this dish, stir together an 8 ounce

container of plain yogurt and 1 1/2 teaspoons of dried mint leaves or 1

tablespoon of fresh mint leaves. Spoon over the dish, then top with the feta.

Nutr. Assoc. : 218 0 0 0 0 0 0 0 920168 0