Name: Bulgur and Lentil Pilaf with Toasted Cashews
Yield: Serves 4 – 6
Ingredients: 3 oz (90 g) feta cheese, crumbled (optional); ½ cup (3½ oz/105 g) green lentils, preferably Puy; 1 cup (6 oz/185 g) bulgur; 1 tsp ground coriander; ⅔ cup (3½ oz/105 g) raw cashews; 1 small yellow onion, chopped; Thinly sliced tender green onion tops for garnish; 2 tbsp olive oil; Boiling water to cover; Salt

Preparation info

Serves
4 – 6

Difficulty
Medium

Appears in

The Side Dish Handbook

By Tori Ritchie

Published 2015

About

Ingredients

½ cup (3½ oz/105 g) green lentils, preferably Puy
Boiling water to co

Side dish
Vegan

Method

Pick through the lentils and discard any small stones or debris. Put the lentils in a heatproof bowl and add boiling water to cover by 1 inch (2.5 cm). Cover the bowl with a flat plate or with foil and let

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Bulgur and Lentil Pilaf with Toasted Cashews

Ingredients

Method

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