Sunday, March 20, 2011

Bulgur Lentil Pork Pilaf

My quest to cook unique things we have never prepared NOR eaten (is that a word?) continues with tonights cook. Bulgur-Lental Pork Pilaf.  Enjoy!
Bulgur (also bulghur or burghul) is a cereal food made from several different wheat species, most often from durum wheat. Its use is most common in Middle Eastern cuisine, Turkey, Greece and Bulgaria.  It consists of wheat kernels that have been steamed (parboiled) dried and crushed. The outer layers of the bran are removed, and the grains are cracked. It has a nutty taste and when rehydrated it is tender and chewy.  It can be found in both conventional and organic forms.
¾ Cup Green Lintels
1 ¼ Cup Whole Wheat Bulgur
1 Lb. Shredded or Pulled Pork
4 Cups low-sodium Chicken Broth
Extra Virgin Olive Oil
1 Cup Sweet Onion, finely diced  
1 Yellow Bell Pepper, diced
2 Tbls. Ground Parsley*
1 Tbls. Ground Sweet Basil*
2 Tbls. Dried Chives*
1 Tsp. Lemon Zest
2 Tbls. Lemon Juice
1/2 Tsp. Himalayan Pink Sea Salt
1/4 Tsp. Fresh Ground Black Pepper
*Sub fresh herbs if available.
1.    Soak Bulgur in equal portion of water for 1 hour prior to cooking.  Place lentils and 2 Cups broth in a stewpot and bring to a boil for 5 minutes then reduce to a simmer and cook until tender, about 30 minutes then drain any remaining liquid.
2.    While lentils are cooking, place Bulgur and remaining 2 Cups chicken broth in a Cassoulet and bring to a boil. Reduce heat and simmer until most liquid is dissolved and Bulgur is tender then remove from heat and fluff with a fork then set aside. 
3.    Using a Brazier pot heat some EVOO and cook the onions until transparent then add the diced peppers and shredded pork and cook until peppers are tender. 
4.    Stir in parsley, basil, chives, lemon zest, lemon juice, 2 Tbls. EVOO, salt and pepper and toss; shut down the Egg.
Add Lentils and Bulgur and incorporate then simmer for 5-10 minutes, remove and Serve with Hot Sauce!