Grain Pilaf

Hiver 2001
food and drink

BY: Lucy Waverman

Lentils from Le Puy are nutty tasting and firmer than regular brown lentils. They are available at gourmet food shops and are excellent in this dish. If not available, use regular brown lentils, which will only cook for 10 minutes instead of 20.

½ cup (125 mL) lentils Le Puy
2 ½ cups (625 mL) water
½ cup (125 mL) bulghur
¼ cup (50 mL) quinoa, rinsed
Salt and freshly ground pepper
2 tbsp (25 mL) chopped parsley

1. Combine lentils and water to cover. Bring to boil on high heat, reduce heat to medium-low, cover and simmer for 20 minutes. Add bulghur and quinoa, cover and simmer 15 minutes longer or until grains are cooked.

2. Drain any extra water. Season with salt and pepper and garnish with parsley

Serves 4

What to Serve