Slow Cooker Mediterranean Bulgur And Lentils Recipes

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except tomatoes, olives and cheese.
• Cover; cook on Low heat setting 3 to 4 hours or until lentils are tender.
• Stir in tomatoes and olives. Increase heat setting to High. Cover; cook 15 minutes longer. Top with cheese.

Steps:

• Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

Steps:

• If time allows, soak the lentils in cold water to cover for an hour or more (overnight is fine). Drain.
• Put 2 tablespoons of the oil in a large deep saucepan over medium heat. A minute later, add the garlic and cook until fragrant, another minute or so. Add the jalapeños, tomato, and cumin and cook until the tomato is soft, 2 or 3 minutes.
• Add the bulgur and cook, stirring, for 3 to 4 minutes, then add the stock and lentils. Bring to a boil, then cover and adjust the heat so the mixture simmers steadily; cook for 20 to 30 minutes, or until the lentils and bulgur are tender and all the liquid is absorbed. If the mixture threatens to dry out, add another 1/2 cup liquid and continue cooking; if the mixture is too wet, raise the heat a bit and cook, uncovered and stirring, until it dries out.
• While the lentil mixture is cooking, add the remaining 3 tablespoons oil to a skillet and cook the onion over medium heat, stirring occasionally, until deep brown, caramelized, and on the verge of blackening, at least 20 minutes. Stir in most of the mint and remove from the heat.
• When the lentil-bulgur mixture is done, garnish it with the onion and remaining mint and serve.

Steps:

• Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
• Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
• Cover the slow cooker and cook on Low for approximately 2 hours.
• Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.
• Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
• Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

Steps:

• Chop bell pepper, parsley and onion.
• In a medium saucepan, bring water and lentils to a boil.
• Reduce the heat to medium/medium-low and simmer for about 25 minutes- COVERED.
• Stir in bulgur wheat and black pepper.
• Continue to simmer- UNCOVERED- until lentils are tender and water is absorbed (should take about 10 to 15 minutes).
• In a skillet, heat oil on medium-high heat and sauté onion and bell pepper until tender (about 4 minutes).
• Stir onion and pepper into bulgur mixture, sprinkle with fresh parsley and serve.

Steps:

• Place all ingredients, except the cheese, in the crockpot, stir.
• Cook on high setting for 2-1/2 hours, or until the lentils are tender.
• Stir in the cheese until it is melted and serve.

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Mix kasha and egg white. Cook kasha and garlic in skillet 2 to 3 minutes, stirring constantly, until kernels separate and dry.
• Stir in broth, lentils and cumin. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes, stirring occasionally, until kasha and lentils are tender. Stir in corn, olives and tomato. Cook until hot.
• Mix yogurt and mint. Spoon over kasha mixture. Sprinkle with cheese.