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  • ¾ cup Bulgur Wheat
  • 1 cup Lentils, rinsed and drained
  • 2 tablespoons olive oil
  • 1½ cups sliced onions
  • 1 small red bell pepper, seeded and cut into ½" squares
  • 2 large cloves garlic, minced
  • 3 cups lightly packed spinach leaves, cut into thin strips
  • 2 teaspoons dried dill weed
  • 8 ounces plain yogurt
  • Salt and pepper to taste
  • 1/3 cup sliced almonds, toasted*

In a small bowl, cover bulgur with boiling water; set aside for 30 minutes. Meanwhile, in 1-quart saucepan, combine lentils and 2 cups water. Bring to a boil, cover, reduce heat and simmer about 20 minutes until lentils are tender; drain. Heat oil in large skillet over medium heat. Add onions; sauté 5 minutes. Mix in bell pepper and garlic; sauté 5 minutes. Mix in bell pepper and garlic; sauté 5 minutes. Thoroughly drain bulgur; mix into skillet with lentils. Cook 5 minutes, tossing occasionally. Mix in spinach and dill. Cook 3 minutes, tossing occasionally. Mix in yogurt; heat through. Season with salt and pepper. Sprinkle with almonds. Serve with additional yogurt. Makes 4 servings.

*To toast almonds, spread in an ungreased baking pan. Place in 350° oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning.