Bulgur and Lentils with Parsley

Parsley can sometimes get a bad rap as the overused and poorly thought of garnish on the side of a plate.  It carries a clean, bright taste, that holds up to the heavier lentil in this dish.  So full of nutrients, Italian flat parsley especially, is a wonderful way to insert color, nutrition and flavor to this already easy but yummy side.  It was bland enough that even the girls ate it up.

Bulgur and Lentils with Parsley

4 cups chicken stock or water
1 cup brown lentils
1 teaspoon salt
1 tablespoon butter
1/4 teaspoon fresh black pepper
1 cup bulgur wheat
2 tablespoons fresh parsley, chopped

In medium stockpot, bring the stock to a boil. Add all the ingredients except the bulgur wheat and parsley. Cook, covered for 12 minutes on medium-high heat and add the bulgur and cook for another 8 minutes. Remove from heat and let rest for 5-10 minutes to absorb the rest of the liquid. Gently mix in the parsley and serve.

Serves 4-6

Annie
In love with grains of all kinds

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