Bulgur and Lentil Pilaf with Toasted Cashews from The Side Dish Handbook by Tori Ritchie
Pick through the lentils and discard any small stones or debris. Put the lentils in a heatproof bowl and add boiling water to cover by 1 inch (2.5 cm). Cover the bowl with a flat plate or with foil...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Mixing bowl
- Kettle
- Flat plate
- Aluminum foil
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Measuring cup
- Spoon
- Colander
- Fork
Ingredients
- 3 oz (90 g) feta cheese, crumbled (optional)
- Thinly sliced tender green onion tops for garnish
- 1 tsp ground coriander
- 1 cup (6 oz/185 g) bulgur
- Salt
- ⅔ cup (3½ oz/105 g) raw cashews
- 2 tbsp olive oil
- 1 small yellow onion, chopped
- ½ cup (3½ oz/105 g) green lentils, preferably Puy
- Boiling water to cover
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Turkish Bulgur - Bulgur Pilaf with Mushrooms
turkish-bulgur.org
Lentil & Bulgur Pilaf with Yogurt & Fried Onions
lentils.org
Lentil Bulgur Pilaf — Easy Turkish Recipe
petitegourmets.com
Bulgur & Lentil Grain Blend
lentils.org
Lentil Vegetable Pilaf
lesliebeck.com
Bulgar and Lentil Pilaf with Caramelized Onion
craftbraid.com
Green Lentil Tabbouleh
lentils.org
Rice and Lentil Pilaf - mds.CulinaryMedicine.org
staging.mds.culinarymedicine.org