Herbed Bulgur-Lentil Pilaf
- 1/2 cup green lentils
- 1 cup bulgur
- 4 cups low-sodium chicken broth
- 1 tablespoons plus 2 teaspoons olive oil
- 1 small red onion, finely diced (1 cup)
- 1 yellow pepper, seeded and finely diced
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh chives
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.
Falafel BurgersRachael Ray
- 2 cans garbanzo beans (15 ounces each), drained and rinsed
- 1 small red onion, chopped
- 2 cloves garlic, grated or finely chopped
- A large handful of parsley, chopped
- 3-4 tablespoons flour
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon chili powder
- 1 1/2 teaspoons turmeric
- Salt and freshly ground black pepper, to taste
- 1/4 cup vegetable oil
- 1/2 cup tahini paste
- 3 tablespoons water
- Juice and zest of 2 lemons
- 4 sandwich-size whole wheat pita pockets
- 1-1 1/2 cups romaine lettuce, shredded
- 1/2 English (seedless) cucumber, sliced
- 1/4-1/2 cup hot pepperoncini peppers, sliced (depending on how hot you like it)
- 2 vine-ripe tomatoes, sliced
PreparationPre-heat the oven to 300ºF.
Pat the chickpeas dry with a paper towel and place them into a food processor. Add in the red onion, garlic, parsley, flour, spices and seasonings along with the beans and process until fairly smooth and very thick, so that you can form patties.
Pre-heat a large nonstick skillet with 1/4 cup vegetable oil. Form four large patties and cook for 3 minutes on each side.
While the patties are cooking, get the sauce started by placing the tahini paste into a medium size mixing bowl. Add the water, lemon juice and lemon zest and season with salt and freshly ground black pepper. Set the sauce aside for the falafel burger assembly.
Cut the edge of each pita to form big pockets, then wrap them in foil and place them in the pre-heated oven to get warm, 3 minutes.
Remove the pitas from the oven and sauce each pita with a couple of tablespoons of the tahini sauce. Place some shredded lettuce, sliced cucumber, peppers and tomatoes in each pita, then slide in the falafel burgers and enjoy! Pass the extra tahini sauce at the table.