Bulgur Wheat with Lentils, Caramelized Onions, and Mushrooms
"This is a variation of a dish popular in the Middle East, where it is also prepared with brown or white rice. I’ve added mushrooms for a distinctly American touch. It’s a recipe I also vary with frequency, adding tidbits of cooked broccoli, carrots, or peas and even pieces of leftover meat or poultry. Depending on the kind of meal I am serving, I use chicken or beef stock instead of water...."
INGREDIENTS
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¾ cup lentils
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3 cups water or stock
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1 cup fine-grain bulgur wheat
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6to8 Tbsp. extra-virgin olive oil
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2 large Vidalia onions (or 4 to 5 medium yellow onions), sliced
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10 oz. mushrooms, sliced
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⅓ cup minced fresh parsley
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~ Salt and freshly ground black pepper, to taste
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