Recipe: Bulgur With Lentils

[Guest guest]

Time I paid back all this kindness and sent along

our favourite grain recipe (someone said we were

short on grain recipes, so . . .). It's loosely

based on one in Betty Crocker's Slow Cooker

Cookbook.

 

MEDITERRANEAN BULGUR AND LENTILS

 

This recipe comes spicy or not, depending on your

taste.

 

Serves 8 as a side dish and around four as a main

dish with a side salad.

 

1 cup uncooked bulgur wheat

1/2 cup dried lentils (your choice, but I use

brown lentils)

2 tsp ground cumin

1/4 tsp salt (to be adjusted if necessary)

4 cloves of garlic, very finely chopped

2 cups corn kernels, fresh, canned or defrosted

frozen

4 cups vegetable broth

2 or 3 fresh thai chillies, very finely chopped

(optional)

2 tomatoes, chopped (about 1-1/2 cups)

1/3 cup roughly chopped black olives (or to

taste)

 

Garnish:

2 Tbsp finely chopped mint leaves and a few

sprigs for final garnish.

1 cup plain yogurt or soygurt

1/2 cup crumbed feta cheese or vegan substittute

 

Gather all the ingredients, except the tomatoes

and olives and garnish, together and toss into

the crockpot. Cover, set to Low, and cook for 3

or 4 hours or until the lentils are the way you

like them.

 

Uncover, stir in the tomatoes and olives, cover

and cook on High for another 15 minutes.

 

Mix the mint with the yogurt or soygurt.

 

To Serve:

 

Spoon the soygurt and mint mixture over the

finished dish and top with the cheese or cheez

and add a sprig or two of mint.

 

This never never has any leftovers!

 

luv, pat

 

 

 

 

 

 

 

Mail - PC Magazine Editors' Choice 2005