This is inspired by mujaddarah, a traditional Middle Eastern dish that is sometimes made with rice, and sometimes with cracked wheat. The grain is combined with lentils and lots of onions browned in olive oil. Even in its basic form, it’s delicious. Since we save some time by cooking (rather than soaking) the bulgur, I like to dress up this classic with the nontraditional but tasty additions of scallions and raisins.

　　

Ingredients

6 servings

　　1 cup bulgur

　　1 natural, salt-free vegetable bouillon cube

　　2 tablespoons extra virgin olive oil

　　1 large onion, finely chopped

　　One 15-ounce can brown lentils, drained and rinsed

　　3/4 cup finely chopped fresh parsley

　　2 scallions, thinly sliced

　　1/2 cup dark or golden raisins

　　1 teaspoon ground cumin, or more to taste

　　Salt and freshly ground pepper to taste

　　

Step 1

Combine the bulgur and bouillon cube with 2 cups water in a small saucepan. Bring to a rapid simmer, then cover and cook for 15 minutes, or until the water is absorbed.

　　

Step 2

Meanwhile, heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until lightly browned, stirring frequently, about 15 minutes. Stir in the lentils and cook just until heated through.

　　

Step 3

Combine the bulgur and onion-lentil mixture in a serving dish and stir in all the remaining ingredients. Serve at once.

　　

Menu Suggestions

Step 4

A fun and flavorful meal: Serve this with Sweet and White Potato Salad with Mixed Greens (page 188), homemade or store-bought hummus, oil-cured olives, and fresh pita bread.

　　

Step 5

For another meal with a Middle Eastern theme, team this with Middle Eastern Chopped Salad (page 191), homemade or store-bought hummus, stuffed grape leaves, and fresh pita bread.

　　

nutrition information

Step 6

Calories: 230

　　

Step 7

Total Fat: 5.5g

　　

Step 8

Protein: 8.5g

　　

Step 9

Carbohydrates: 39g

　　

Step 10

Fiber: 10g

　　

Step 11

Sodium: 115mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).