Bulgur Lentil Pork Pilaf

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 re hydrated it is tender and chewy.  It can be found in both conventional and organic forms.

Ingredients

• 1 Cup Green Lintels 
• 1 1/2 Cup Whole Wheat Bulgur
• 1 1/2 Lb. Pre-cooked, Chopped Pork Roast or Shredded/Pulled Pork
• 5 Cups low-sodium Chicken Broth 
• Extra Virgin Olive Oil 
• 1 Heaping Cup Vidalia Onion, diced
• 1 Large Yellow Bell Pepper, chopped fine
• 1 Large Red Bell Pepper, chopped fine
• 2 Heaping Tbls. Ground Parsley*
• 1 Tbls. Ground Sweet Basil*
• 2 Tbls. Dried Chives* 
• 3 Tbls. Lemon Juice
• 1 Tsp. Himalayan Pink Sea Salt 
• 1 Tsp. Fresh Ground Black Pepper

*Sub fresh herbs if available.

 
Directions - This is a ONE DISH meal prepared with Emile Henry Flame Top Cookware on the Rosle 24" Kettle Grill.

1. Soak Bulgur in equal portion of water for 1 hour prior to cooking.  Place lentils and 2 Cups broth in a stew pot and bring to a boil for 5 minutes then cover and continue to cook until tender, about 20 minutes then drain any remaining liquid.
2. While lentils are cooking, place Bulgur and remaining 2 Cups chicken broth in a Stew pot 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 or large Cassoulet 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.
5. Add Lentils and Bulgur and incorporate then simmer for 5-10 minutes, remove and Serve with Hot Sauce!