INGREDIENTS

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" <ellen@qnetix.ca> on May 23,
1998

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