INEXPENSIVE LENTILS AND BURGUL PILAF WITH LAMB (OR BEEF)
I made this recipe two days ago and it was fantastic!!! It will definitely be a recipe I'll use over and over.
1. I like it with lamb. Great flavor. it can also be done with beef. I will try it with turkey too, but I'm not sure it will taste as good as with the lamb.
2. Pine nuts are so delicious but very expensive. This recipe requires 3 ounces. I would recomend using less pine nuts, if you prefer, rather than using almonds, for instance.
Feel free to experiment with different nuts and let us know the results.
Actually, the recipe makes very large quantity, many meals for the whole week. that means that although we use expensive pine nuts, it's still very inexpensive for the total dollar amount per week. You get many meals out of this recipe.
3. Combining the wohle-grains and legums provides FULL protein. The addition of the lamb is extra protein.
4. Great for company too.
5. Easy to make
6. You need to find the most coarse burgul (# 4 in middle eastern food stores)
7. Do not soak the burgul in water before cooking
1 cup green lentils, soaked in hot water for 30 minutes (I forgot to do it and it still turned well)
1/2 cup oil (I used 2 tablesponns olive oil)
2 large onions, chopped fine (I used sweet onions, chopped in the food processor)
10 ounces ground lamb (or ground beef)
2 cups coarse (# 4) burgul
2 tomatoes, chopped fine
Salt and pepper to taste
1 teaspoon sweet paprika
Hot paprika to taste
3 1/2 chicken broth or boiled water (I used low sodium chicken stock)
1 cup chopped parsley (next time I'll use more. Loved it)
3 ounces roasted pine nuts (I roasted them with a drop of oil over the stove)
1. Rinse the lentils, cover them with water, bring to a boil, lower heat and simmered covered until the lentils are soft but still firm (not mushy). Drain the water out.
2. In a wide and flat pot,add the olive oil and saute the onions until golden color (not burned).
Add the ground lamb and saute while stirring, about 5 minutes.
3. Add the burgul, lentils and tomatoes, salt pepper and two paprikas and stir.
Add the chicken broth, bring to a boil, and cook on medium heat for 20 minutes.
Take off heat. Wait 10 minutes, and then add to the pot the pasley and pine nuts.
Serve with vegetable salad.
I'll make this recipe often. Like it so much!!!
Edited by: PERSISTENCEMIMI at: 12/14/2009 (08:11)
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