Bulgar and Lentil Pilaf

Published March 11, 2014 by Storm

Minimal preparation and only one pan

I’m conserving my energy at the moment, by next week I should have plenty but at the moment I’m at a low ebb; this pilaf, from Vegetarian Classics Simple Dishes for Every Occasion, looked like it would suit this weary cook nicely. With only one onion and a few mushrooms to slice, and minimising the washing up by being a complete meal cooked in only one pan, it doesn’t get much less strenuous to cook from scratch.

It’s almost all in the spices

Unusually, the aroma of the spices sautéing with the onion drew The Railway Modeller through to the kitchen to tell me how good it smelt. Uncertain as to whether The Railway Modeller would like bulgar, he doesn’t think he’d ever tried it, and knowing he doesn’t share my liking for lentils I was heating something else up for him but I promised him some of the pilaf to try as well.

Once everything was simmering in the pan with the stock it could more or less be left to itself. With an almost finished knitting project on my needles, which I’m keen to wear before it warms up too much, and the next knitting and crochet projects crying out for me to start them I was quite happy to let the pan simmer away with little attention beyond an occasional stir. My dinner didn’t suffer for my neglect, it was ready in the expected time with both bulgar and lentils cooked to perfection.

Almost too much of a good thing

The recipe suggested that it would make four portions as a main dish, you could probably get five or six portions out of it if you were serving it with a good salad or planned a dessert. Personally I think I’d prefer this pilaf as a side dish, it would compliment a nice, fruity tagine very well. The Railway Modeller seemed to like the balance of spices in it and I don’t think he objected to the bulgar but I’d need to come up with a lentil free version for him to try it again.

5 out of 5 for ease of cooking

4 out of 5 for flavour

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