Spiced Red Lentil & Bulgur Pilaf Mix
Source of Recipe
Eating Well, July/August 1997
List of Ingredients
3 tablespoons pine nuts
1/2 cup red lentils
1/2 cup bulgur
2 tablespoons chopped dried apricots
2 tablespoons currants
1 1/2 teaspoons olive oil
1 cinnamon stick
1 bay leaf
1 teaspoon dried mint
1/2 teaspoon salt -- optional
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper-or more to taste
1/8 teaspoon freshly ground black pepper
1 1/4 ounces vegetable bouillon cube
2 1/2 cups waterRecipe
AT HOME: In a small, dry, heavy skillet, stir pine nuts over low heat until golden, 2 to 3 minutes. Let cool. In an airtight plastic bag, combine all ingredients except water. Seal bag.
AT CAMP: In a medium saucepan, bring water to a boil. Stir in pilaf mix, cover and cook over low heat until water is almost absorbed, about 10 minutes. Discard cinnamon stick and bay leaf. Serve. Makes about 1 1/2 cups dry mix and 3 cups cooked pilaf, for 2 servings.
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