Doesn’t this food look so….beige? Is it because I forgot to throw the parsley on top at the end or maybe because of my addition of more beige in the form of mushrooms? As I tend to eat whole-grains, one of them being bulgur, it becomes difficult to find things to do with them. Emeril’s recipe for Lentils with Bulgur Wheat and Caramelized Onions seemed interesting, but turned out to be lackluster. The flavors were good, you would expect them to be, based on the amount of spices. However, I think because the spices were added to the onions while they cooked (and mushrooms), it left the bulgur and lentils very bland. I would try this again but add more seasoning, besides salt, to the lentils and bulgur. I added about a cup and a half of sliced baby portobellos.
Overall rating: 2.5 stars
1 cup dry green lentils, rinsed and picked over
3 cups water
1 cup bulgur wheat
3/4 teaspoon salt
3 tablespoons olive oil
1 large yellow onions, finely chopped
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
Pinch grated nutmeg
3 large onions, thinly sliced
1/4 to 1/2 cup chopped parsley, garnish
Pita bread, recipe follows
In a medium pot, combine the lentils and water. Bring to a boil, lower the heat, cover, and simmer until still firm and almost done, 15 to 18 minutes. Add the bulgur wheat and 1/2 teaspoon salt, cover, and remove from the heat. Let sit until the bulgur is tender and the water is absorbed, 20 to 25 minutes, adding more water is the wheat seems dry.
In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chopped onions and cook, stirring, until very soft, 5 minutes.
Add the garlic, cumin, cinnamon, remaining 1/4 teaspoon salt, black pepper, nutmeg, and allspice, and cook, stirring, for 1 minute. Add the lentil and bulgur wheat mixture and stir well to combine. Remove from the heat.
In a large skillet, heat the remaining tablespoon of olive over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized to a very dark brown color, 20 to 25 minutes. Remove from the heat.
Transfer the lentil and bulgur wheat mixture to a platter and top with the caramelized onions. Sprinkle with chopped parsley, to taste. Serve either hot or at room temperature.