| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Grains, Legumes | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | Red onion; chopped | |
| 2 | Cloves garlic; chopped | |
| 1/3 | c | Wild rice |
| 1/3 | c | Barley |
| 1 | ts | Dried thyme |
| 4 | c | Water; or diluted broth |
| 1/2 | c | Lentils |
| 1/2 | c | Bulgur |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 2 | tb | Finely chopped fresh parsley |
| 1 | Vegetable broth; cube, optional |
INSTRUCTIONS
1. Heat the oil in a large pot [saucepan] on medium heat. Add the onion and garlic and saute until the onion is soft, about 3 minutes. 2. Stir in the wild rice and barley and coat with the oil. Sprinkle with the thyme and pour in the water. Bring to a boil, cover, lower the heat and simmer for 25 minutes. 3. Add the lentils and bulgur to the pot and simmer together for 25-30 minutes more, covered, adding more water if the mixture seems too dry. Season with the salt and pepper. Stir in the parsley. PRESSURE COOKER VERSION 1. Heat the oil in the pressure cooker on medium heat. Add the onion and saute until the onion is soft. Add the garlic and saute an additional 3 minutes. 2. Boil 4 cups of water, then add the bouillon cube to the water, stirring to dissolve. 3. Stir the wild rice, barley, lentils and bulgar, into the pressure cooker, and coat with the oil. Sprinkle with the thyme and pour in the 4 cups hot water. 4. Put the lid on the pressure cooker. Turn the stove element up to high, and wait for the mixture to boil. Turn down the heat to a lower level, but hot enough to maintain pressure. 5. Cook for about 20 minutes, then remove pot to a cool element to allow the pressure to go down. Or, if in a hurry, remove pot to sink and run cold water along the sides of the pot until the pressure is down. 6. Season with the salt and pepper. Stir in the parsley. NOTES : Suggested use: as a side dish Green/brown or red lentils may be used interchangeably. Brown rice may be used instead of wild rice, or a combination of brown and wild rice may be used. Recipe by: Lucy Waverman, Fast & Fresh Cookbook, p. 100 Posted to EAT-LF Digest by "Ellen Pickett" <[email protected]> on May 23, 1998
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