Rosa Cooking

Bulgur pilaf with green lentils

Bulgur pilaf and green lentils. You can serve this pilaf with kebabs, chicken or red meat. You can save it the day before, so when it cools down, it can also be used as an appetizer. Another very healthy variant of pilaf in my way ...

Bulgur pilaf with green lentils

Preparation steps

  • Boil green lentils in water for about half an hour to soften. Do not overcook it. Drain it and save the water.
  • In a deep frying pan, heat the olive oil and melted butter, and fry the onion cut into small cubes. Add the washed and drained bulgur and simmer for 2-3 minutes, stirring constantly. Add the lentils and simmer again, stirring for about 10 minutes. Add salt. Pour out the water in which the lentils were cooked. If he crosses half a finger over the sawdust then it is enough. If you do not add boiled water. Water should cross the pilaf for half a finger. Stir and cover to simmer over high heat, then reduce heat and cook until pilaf absorbs all water. Then mix well. Put kitchen paper on the pilaf and cover, and let it stand for about 15 minutes.
  • Pleasant!

Tags

bulgur lens pilaf

You might also like...

Bean stew with red lentils

Bean stew with red lentils

If you are preparing for more demanding physical efforts, a plate of legume stew will supply you with a vassal of energy. Lentils are characterized by a high concentration of B vitamins and carbohydrates that are slowly released and heated for a long, long time…

Bulgur porridge

Bulgur porridge

Bulgur - boiled, dried, peeled and coarsely ground wheat grains - should be soft, grainy and loose when cooked. If you eat it for breakfast, its excellent nutritional values ​​will accompany you throughout the day.

Chicken with chickpeas in sauce

Chicken with chickpeas in sauce

Chickpeas with "Tomato Sauce with Olives" is a dish that will satisfy hunger, satisfy the palate and provide full nutritional value. We advise you to prepare enough dishes because with it, repeats are an integral part of the ritual.

Moroccan lamb soup

Moroccan lamb soup

Lamb soup is not so domesticated in our region, but it is traditionally eaten in Morocco. Prepare it with the addition of cabbage, chickpeas and lentils, and saffron and ginger spices are unavoidable.

Mushroom and lentil stew

Mushroom and lentil stew

Eager for a meal that is eaten with a spoon and does not require lengthy preparation? We suggest a simple stew of lentils, carrots and bacon prepared with cream of mushroom soup.

Stew of barley porridge and green lentils

Stew of barley porridge and green lentils

An excellent ricette is prepared from barley and dried meat in Slovenia, and the guest of this healthy dish is barley and super healthy lentils. Allow time to soak the lentils, barley and dried mushrooms and set aside another 40 minutes to prepare.

Sultan's pilaf

Sultan's pilaf

It is known that the sultans were very picky, and you can feel this sophistication in the sultan's pilaf. Stir the peas into the rice, place on a warm plate and add the stewed minced meat and enjoy the pilaf. Sounds simple!