I am on this kick of going into the bulk section of the grocery store and buying alternative grains. I guess I am feeling left out since I don’t have a gluten allergy. It seems like I am the only one on the planet that still eats gluten, and that can start to go to your head, you know? But I feel justified when I can still go to a bakery a order a pain au chocolat.
I picked up some bulgur the other day, as well as some red lentils. Mostly I bought the lentils because they are pink, and you can’t buy very many things that are naturally pink. And the bulgur? Well the name, you really should try things like a name like bulgur.
- 1/2 cup red lentils
- 1 cup bulgur
- 4 cups chicken stock
- 1 tablespoons olive oil
- 1/2 sweet onion, chopped
- 1 small zucchini, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon lemon zest
- 2 tablespoons butter
Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
Heat oil in a skillet over medium heat. Add onions and cook until they start to sweat. Add zucchini and cook until tender, about 8 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in basil, chives, lemon zest, butter, salt and pepper to taste and toss to incorporate.