Bulgur And Lentil Pilaf With Fava Beans
8 servings
The combination of bulgur and lentils makes this a satisfying dish on its own; cherry tomatoes, fava beans, mint and fennel inject lighter accents.
Read more about this recipe at the Washington Post.
2/3 cup bulgur wheat
2 generous pinches salt, separated
2/3 cup lentils
1/2 cup fava beans, cooked and membranes removed (may substitute cooked edamame)
12 cherry tomatoes, halved
1/3 cup red onion, diced
1/3 cup fennel bulb, diced
1/3 cup coarsely chopped flat-leaf parsley
1/3 cup coarsely chopped mint
1/4 cup coarsely chopped dill (optional)
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons rice wine vinegar
1 squeeze lemon juice
prep: 15 minutes
total: 55 minutes
kettle
medium bowl
pot lid
small pan
large bowl
1. Bring a kettle of water to a boil.
2. Place the bulgur with a generous pinch of salt in a medium bowl and add boiling water to barely cover. Place a pot lid inside the bowl to cover the grains and prevent steam from escaping.
3. Check the bulgur for doneness after 10 minutes. Check frequently, stirring the grains, and add a splash or two of hot water as needed. The bulgur is done when the water has been absorbed and grains are plump and tender, about 20 minutes.
4. Separately, place the lentils with a generous pinch of salt in a small pan. Cover with hot water from the kettle to a depth of half an inch and bring to a boil over high heat. Reduce the heat to low, cover and cook gently, adding water as needed until the lentils are plump and tender, but not mushy, about 40 minutes. Set aside to cool.
5. In a large bowl, combine the cooked bulgur, cooked lentils, fava beans, tomatoes, onion, fennel, parsley, mint and dill, if desired.
6. Add the olive oil and vinegar and season with salt and pepper to taste. Sprinkle with lemon juice, if desired. Serve at room temperature.
