| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | Almonds, Main dishes | 4 | Servings |
INGREDIENTS
| 3/4 | c | Cracked wheat bulgur |
| 1 | c | Lentil, rinsed and drained |
| 2 | T | Olive oil |
| 1 1/2 | c | Sliced onions |
| 1 | Red bell pepper, seeded and | |
| cut into 1/2" squares | ||
| 2 | Clove garlic, minced | |
| 2 | t | Dried dill weed |
| 2 | c | Spinach leaves, lightly |
| packed cut into thin | ||
| strips | ||
| 8 | oz | Plain nonfat yogurt |
| Salt and Pepper, to taste | ||
| 1/3 | c | Sliced almonds, toasted * |
INSTRUCTIONS
In small bowl cover bulgur with boiling water; set aside 30 minutes. Meanwhile, in 1-quart saucepan combine lentils and 2 cups water. Bring to boil, cover, reduce heat and simmer about 20 minutes until lentils are tender; drain. Heat oil in large skillet over medium heat. Add onions; saute minutes. Mix in bell pepper and garlic; saute 5 minutes. Thoroughly drain bulgur. Mix in spinach and dill. Cook 3 minutes, tossing occasionally. Mix in yogurt; heat through. Season with salt and pepper. Sprinkle with almonds. Serve with additional yogurt. Servings: 4 To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <[email protected]> on Apr 08, 1998
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