| 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 <phannema@wizard.ucr.edu> on Apr 08, 1998
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