Muesli2

Muesli Mayhem Winners

by Cassidy Stockton in Contests, Featured Articles

We had quite a competition for our Muesli Mayhem Recipe Contest. It was neck-and-neck for the winning spots. Without further ado, the winners of the competition are…

FIRST PLACE

Muesli Cream Pies:: Carolyn Ketchum, All Day I Dream About Food

Muesli Cream Pies:: Carolyn Ketchum, All Day I Dream About Food

SECOND PLACE

Peach Breakfast Calzone:: Sarena Shasteen, The Non Dairy Queen

Peach Breakfast Calzone:: Sarena Shasteen, The Non Dairy Queen

 THIRD PLACE

Gluten-Free Muesli Pancakes with Fresh Berries:: Jeanette Chen, Jeanette's Healthy Living

Gluten-Free Muesli Pancakes with Fresh Berries:: Jeanette Chen, Jeanette’s Healthy Living

And our giveaway winner is Teri Capalby. Congratulations Teri! Look for an email from us soon.

Congratulations to all of our winners. Everyone did a beautiful job and we appreciate your help in picking the winning dishes.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
GF Muesli Contest

Gluten Free Muesli Photo Contest Winners

by Cassidy Stockton in Contests, Featured Articles

A big thanks to everyone who entered our Gluten Free Muesli photo contest on Instagram and Pinterest. We had a lot of fun seeing how you used our gluten free muesli and how you share it with those you love. Our winners were selected at random from all of those who entered and used the hashtag #gfmuesli. In no particular order, they are:

Instagram:

  • Lily_Lufkin_24601
  • JKlahn9289
  • Wendylizo

Pinterest:

  • Kit M
  • Becky A Johnson
  • Élan Buendia

If you were a lucky winner, please email me at Cassidy@bobsredmill.com to claim your sweet prize pack. For those of you who didn’t win, we’ll be having more fun contests in the future, so be sure to keep up to date with us. Cheers!

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Muesli2

Muesli Mayhem {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

To get everyone revved up about our new Gluten Free Muesli, we asked some of our favorite bloggers to take a bag of it and create something fun and delicious. They really outdid themselves. These recipes are beautiful and we hope they inspire you to try something new when enjoying our muesli. They all did such a nice job, that we’re having trouble picking our favorite.

Help us choose a winner by voting for your favorite creation. Tell us in the comments which of these recipes should win the grand prize and you’ll be entered to win a prize pack that contains two packages of our Gluten Free Muesli and two Bob’s Red Mill products of your choice (excluding bulk sizes). Many of these bloggers are giving away muesli, too. We’ve indicated which ones are up and running so you can head over and enter to win even more muesli. If that isn’t enough, you can join the fun by taking a picture of yourself with a package of our gluten free muesli and enter our Pinterest and Instagram contests. Read more about that contest here. There are so many ways to win and it’s so easy to enter! Vote for as many recipes as you like, but each person will only be entered to win once. Voting is open until May 2nd at 11:59 pm.

Here they are in no particular order…

Note: To get the recipe, simply click on the link to their blog in the caption, this will take you right to the recipe.

Gluten Free Muesli Bar Recipe:: Amie Valpone, The Healthy Apple

Gluten Free Muesli Bar:: Amie Valpone, The Healthy Apple

Five-Spice Muesli Granola (and Peach-Greek Yogurt Parfaits) :: Heather Sage, A Sage Amalgam {GIVEAWAY}

Five-Spice Muesli Granola (and Peach-Greek Yogurt Parfaits) :: Heather Sage, A Sage Amalgam {Giveaway}

Gluten Free Peanut Butter Muesli Bars:: Janel Ovrut Funk, Eat Well with Janel

Gluten Free Peanut Butter Muesli Bars:: Janel Ovrut Funk, Eat Well with Janel

Muesli Morning Cake Gluten-Free:: Jean, Delightful Repast

Muesli Morning Cake Gluten-Free:: Jean, Delightful Repast {Giveaway}

Dark Chocolate Dipped Peanut Butter Muesli Bars:: Amanda Moore, Bullfrogs & Bulldogs

Dark Chocolate Dipped Peanut Butter Muesli Bars:: Amanda Moore, Bullfrogs & Bulldogs

Muesli Cream Pies:: Carolyn Ketchum, All Day I Dream About Food

Muesli Cream Pies:: Carolyn Ketchum, All Day I Dream About Food {Givaway}

Apple Cinnamon Muesli Breakfast Bake:: Julia Mueller, The Roasted Root

Apple Cinnamon Muesli Breakfast Bake:: Julia Mueller, The Roasted Root {Giveaway}

Gluten-Free Muesli Pancakes with Fresh Berries:: Jeanette Chen, Jeanette's Healthy Living

Gluten-Free Muesli Pancakes with Fresh Berries:: Jeanette Chen, Jeanette’s Healthy Living {Giveaway}

Peach Breakfast Calzone:: Sarena Shasteen, The Non Dairy Queen

Peach Breakfast Calzone:: Sarena Shasteen, The Non Dairy Queen {Giveaway}

Hedgehog Muesli Bars:: Ericka Sanchez, Nibbles and Feasts

Hedgehog Muesli Bars:: Ericka Sanchez, Nibbles and Feasts

 

Strawberry, Banana and Blueberry Muesli Bread:: Claire Gallam: The Realistic Nutritionist

Strawberry, Banana and Blueberry Muesli Bread:: Claire Gallam, The Realistic Nutritionist {Giveaway}

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
GF Muesli Contest

Click it to win it: Gluten Free Muesli Photo Contest

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

Get your digital cameras ready, we want to see your pictures! We are running a contest on Pinterest and Instagram to see your best pictures of our new Gluten Free Muesli. Two sites, two categories = 4 entries! We want to see you enjoying our new Gluten Free Muesli and what you’re doing with it. We have some fabulous prizes for six winners. So grab your camera and grab a bag of our Gluten Free Muesli and get creative.

Our new gluten free muesli is some of the best muesli we’ve ever tasted- gluten free or otherwise. It’s quickly become a favorite of our employees and we’re confident that you’ll enjoy it too. Don’t know where to find our new muesli? Check our store finder for stores in your area that carry our products. If you can’t find it locally, you can buy it on our website and from other online retailers, such as Amazon or Vitacost.

Contest Details:

Categories:

  • Snap a photo of yourself (or your kid or your dog) enjoying our Gluten Free Muesli (package must be in the picture). See Bob below for an example.

Gluten Free Muesli Photo Contest

  • Snap a photo of something you made using our Gluten Free Muesli (package must be in the picture). This can be a simple bowl of cereal or the most elaborate batch of muesli coated whatzits ever! See our Muesli Bread below for an example.

Muesli Bread

How to Enter:

  • To enter, access Instagram through their mobile app and follow these steps (get app here):a) Take a photo showcasing a picture in one of the two categories listed above.b) Upload the image(s) to Instagram.c) Hashtag the image(s) with #gfmuesli.d) Make sure that your account is set to ‘public’.
  • To enter, access Pinterest through their mobile app or website and follow these steps:

    a) Take a photo showcasing a picture in one of the two categories listed above.

    b) Pin the image(s) at Pinterest on whichever board best suits your photo (it does not matter which board, as long as you use the hashtag).

    c) Hashtag the image(s) with #gfmuesli.

    d) Remember that your boards must be set to ‘public’.

Prizes:

  • Bob’s Red Mill will pick the three photos from each category at random from all who enter. There will be a total of six winners.
  • Prize pack includes:
    • A case of our Gluten Free Muesli
    • A beautiful Le Creuset Cereal Bowl
    • $50 Bob’s Red Mill Gift Card

    Gluten Free Muesli Photo Contest

Contest Dates:

  • Contest runs from April 1, 2013 at 12:01 am (PST) to April 30, 2013 at 11:59 pm (PST).

millstone

Contest Rules & Regulations:

By registering for this contest, entrant agrees to be bound by and comply with the following rules:

1. The Contest is open to US and Canadian residents only, aged 13 years and older (“Eligible Entrant”).

2. The Contest starts at 12:01 am PST on April 1, 2013 and ends April 30 at 11:59pm PST.

3. The judging process will take place immediately following the end of the contest. Six winners will be chosen at random from all who enter.

5. Your Instagram and Pinterest profile settings must be PUBLIC and the eligible photos must be tagged #gfmuesli.

6. Inappropriate, obscene, threatening, dangerous, or abusive content is not permitted, and those entries will be disqualified. No spam or unlawful content is permitted. All content must comply with Instagram terms of use.

7. The contest is free of charge, and the entrant may submit up to four total entries.

8. If you are awarded a prize and are unable to claim your prize, there is no in place compensation. The giveaways are non-transferable and cannot be redeemed for cash.

9.  The winners will be notified via Instagram, Facebook, Twitter, Pinterest and on our website on or by May 3, 2013. If the winner does not respond to the notification within ten (10) business days, another winner will be chosen. Failure to respond within ten (10) business days shall mean that the winner forfeits the prize.

11. The entrant agrees to all Bob’s Red Mill general website terms and conditions listed here.

12. The entrant agrees to all Instagram terms and conditions listed here and Pinterest terms and conditions listed here.

14. Neither Bob’s Red Mill nor its officers, directors, employees, agents, successors, or assigns shall be liable for any loss, costs, damage, injury, or any other claims incurred as a result of the entry in the contest or the usage of a prize by any winner.

15. Entrant acknowledges and agrees that Bob’s Red Mill shall have no obligation to post, display, or otherwise make publicly available any Materials submitted by entrant.

16. Each entrant acknowledges and agrees that Materials submitted by the entrant may be made available by Bob’s Red Mill for viewing, rating, reviewing, and commenting by the public.  By submitting Materials to Bob’s Red Mill, entrant waives any privacy expectations that entrant may have with respect to the Materials.

17. Winners may not request substitutions of prize winnings. All winners are solely responsible for any and all taxes and/or fees as well as all additional costs that may be incurred.

18. If the specified prize becomes unavailable for any reason, Bob’s Red Mill in its sole and absolute discretion may substitute a prize of like or equal value.

19. A contest is null and void in any jurisdiction where prohibited by law.

20. Bob’s Red Mill reserves the right in its sole and absolute discretion to terminate any contest at any time without prior notice.

21. Bob’s Red Mill reserves the right in its sole and absolute discretion to alter any contest rules at any time.

22. Winners are selected at random, the odds of winning depend upon the number of entries received and cannot be determined in advance.

23. No purchase or payment of any consideration is necessary to enter the contest.

24. A list of winner(s) will be made available via the contest website.

25. Bob’s Red Mill reserves the right to condition the award of prizes upon the execution by the winner(s) of a publicity release (without compensation to the entrant) to publicize the contest and otherwise, as determined by Bob’s Red Mill, unless prohibited by law.

26. Employees of Bob’s Red Mill and their immediate family members are not eligible for the contest.  Bob’s Red Mill reserves the right to require the winner to execute an affidavit of eligibility as a sworn document and provide other proof of eligibility as a condition of receipt of the prize or award.

27. Registration and participation in the contest constitutes entrant’s consent to Bob’s Red Mill and its agents to use entrant’s name, likeness, photograph, voice, opinions, and / or hometown and state for promotional purposes and any media, worldwide, without payment or consideration.

28. Except where prohibited by law, entrant agrees that: (1) any and all disputes, claims, and causes of action arising out of or connected with this contest or any prize awarded shall be resolved individually, without resort to form of class action, and exclusively in the federal or state circuit court located in Portland, Oregon; (2) any and all claims, judgments, and awards shall be limited to actual out-of-pocket costs incurred, including costs associated with entering into this contest, but in no event including attorneys’ fees, and (3) under no circumstances will entrant be permitted to obtain awards for, and entrant hereby waives all rights to claim, indirect, punitive, incidental and consequential damages and any other damages other than for actual out-of-pocket expenses, and any and all rights to have damages multiplied or otherwise increased.  All issues and questions concerning the construction, validity, interpretation, and enforceability of these contest rules, or the rights and obligations of the entrant and Bob’s Red Mill in connection with the contest shall be governed by and construed in accordance with the laws of the State of Oregon.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
flour

Baking with Coconut Flour: Google Plus Hangout

by Cassidy Stockton in Featured Articles, Gluten Free, Whole Grains 101

Join us on March 27th at 12 pm (EST) for a chat about baking with coconut flour. Jeanette Chen, of Jeanette’s Healthy Living, will be discussing the ins and outs of this unique flour with several top food bloggers and our very own Sarah House. Come join the fun and ask questions (we’re also giving away some fun prizes)!

RSVP and get event info here.

If you’re not on Google Plus, it’s very easy to sign up- all you need is a Google account. If you can’t make it, we’ll post the complete hangout video after the chat.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
LCFloursbanner

National Flour Month: Low Carb Flour Primer {Giveaway}

by Cassidy Stockton in Featured Articles, Gluten Free, Whole Grains 101

This is our second post in our series on the different flours we produce. Last week, we covered wheat flour, read all about it here.

When you think of Bob’s Red Mill, the words “low carbohydrate” do not often spring to mind. If you took a look at our product line, you might think all we make are carbohydrates, but as anyone who follows a low carb or paleo diet will tell you, we have quite a few low carb options.

Whether you follow a restricted carb diet for health reasons or simply want to lose a few pounds, these flours are essential for  keeping your sanity and enjoying some of the foods you miss the most on a low carb diet. Here are our most popular low carb flours and some ideas for what to do with them.

Almond Meal/Flour: Almonds are notoriously healthy nuts providing a good amount of manganese and vitamin E , as well as a healthy serving of monounsaturated fats in each 1/4 cup serving. Not only do almonds have a healthy boost of protein, they are also very low in carbohydrates and naturally gluten free. Replacing 25% of the flour in your baking with almond meal will add wonderful texture and flavor while reducing the total carbohydrates.  Although it has a lightly sweet flavor, almond meal can also be used in savory applications. Use almond meal in place of bread crumbs in meatballs, or as a coating for chicken and fish. Browse recipes for almond meal here.

Coconut Flour: Organic coconut flour is a delicious, healthy alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, coconut flour is high in fiber and low in digestible carbohydrates. A single 2 Tbsp serving of coconut flour delivers 5 grams of fiber with only 8 grams of carbs. The light coconut flavor allows coconut flour to blend seamlessly into sweet or savory baked goods. It makes a wonderful coating for chicken, fish or other proteins in place of regular flour or cornmeal. Because of its high fiber content, baking with coconut flour is a unique experience. Coconut flour requires an equal ratio of liquid to flour for best results. Coconut flour can replace up to 20% of the flour in a recipe, but you will need to add an equal amount of liquid to compensate.  We recommend following a recipe designed for coconut flour when getting started. Luckily, we have many recipes to experiment with in our recipe section. Coconut flour is unsweetened and does not contain sulfites.

Bob's Red Mill Low Carb Flours: Almond Meal, Coconut Flour, Hazelnut Meal, Soy Flour

Hazelnut Meal/Flour: Bob’s Red Mill Hazelnut Meal is ground from whole Oregon hazelnuts, or filberts. Hazelnuts are often overlooked for their nutritional value, but these healthy nuts provide a good amount of vitamin E and a healthy serving of monounsaturated fats in each 1/4 cup serving. You can replace up to 30% of the flour in your baking with hazelnut meal to add wonderful texture and flavor.  Hazelnut meal will bring a rich, buttery flavor to your baking while adding an enticing aroma that can only come from high quality hazelnuts. Hazelnut meal can be used in savory applications, as well. Use hazelnut meal in place of bread crumbs in meatballs, or as a coating for chicken and fish.  Our hazelnut meal is not blanched. Find recipes for using hazelnut meal.

Soy Flour: Our soy flour is milled from whole, raw soy beans. This flour is a great source of complete protein, as well as a good source of fiber, calcium, iron, magnesium and phosphorus. You can replace up to 30% of the flour in your recipe with soy flour. Soy flour is naturally gluten free, however we do not produce it in our gluten free facility. Baked goods made with soy flour tend to brown more quickly, so it is best to use a recipe designed for soy flour or to keep a close eye on your baking when using it. Find recipes for using soy flour here.

millstone

Giveaway

We’d like to give one lucky reader a set of our low carb flours- almond meal, coconut flour, hazelnut meal and soy flour To enter, simply follow the directions in the app below. We’ll pick a winner at random from all who enter by 12:01 am on 03/20/13.
a Rafflecopter giveaway

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
leebros

The Lee Bros. Charleston Kitchen {Giveaway}

by Cassidy Stockton in Contests, Featured Articles

While I’ve never been to Charleston, I have a feeling the new book from Matt and Ted Lee provides a very good taste of what South Carolina has to offer. Matt and Ted got in touch with us because they rely on our cornmeal for their recipes. It’s hard to please a Southerner with a cornmeal, so we were honored to hear that ours passed muster in their homes.

pineapple cornbread recipe southern

Each recipe in this book is accompanied by an introduction with tips on how to serve the dish and the fond memories the recipe sparks for the brothers. Some recipes were collected from favorite restaurants, while others are uniquely their own. The Lee Bros. Charleston Kitchen is filled with quintessential Southern dishes that anyone can recognize like Shrimp and Grits and Smothered Pork Chops, and more unique dishes like Shark Sandwich (where do you buy shark anyway?) and Tomato and Watermelon Gazpacho. The Lee brothers provide a lesson in how to boil peanuts to perfection and tips for buying crab, as well as how to make a mean Moonshine Martini.

This book is not for the vegetarian or vegan, however, unless you wish to subsist on the perfect Gin and Tonic and Pan Roasted Okra, Corn and Tomatoes (though that does sound like a great meal). There are a handful of vegetarian recipes here, but the book is centered around amazing preparations of seafood with a smattering of chicken, beef and pork dishes. Of course, the book runs the full gamut from drink to dessert, so you can plan a Charleston meal in true style.

Containing over 100 recipes, most accompanied by full-color photos, The Lee Bros. is truly a trip to the South. If you should make it to Charleston, you’ll find a lovely Walking and Driving Tour with the best bites and sites from the book. We’ll have a recipe to share next week for Pineapple Cornbread Pudding.

So you love the the idea of this book, but don’t want to put in the effort? Ted and Matt also have an online shop where you can order boiled peanuts, pickles, preserves, baked goods and more! Did I mention the brothers got their start selling boiled peanuts online? Check out the store- it’s quite fun. Moonpies, anyone?

The Breakdown:

This book officially publishes on 2/26. You can score a free sample of recipes from The Recipe Club today. If you’re interested in buying the book, visit The Recipe Club for details.

Giveaway

We have three copies of this beautiful book to giveaway. Each copy will be paired with a bag of our organic unbleached white flour and our organic medium-grind cornmeal. To enter, simply follow the directions in the app below. If you have an issue with it, let me know in the comments and I’ll try to help you sort it out. We’ll pick three winners from all who enter by 11:59 pm on 2/5/13.

 

a Rafflecopter giveaway

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
root2

The Pancake Project

by Cassidy Stockton in Featured Articles

We’ve teamed up with Julia from The Roasted Root on The Pancake Project. Julia, as you may recall, developed a wonderful Whole Grain “Cornbread” Quiche for us last May. We’ve become big fans of The Roasted Root around here and were very excited to hear about her new project to create a pancake recipe each Friday “to get you geared up for a relaxing pancake weekend.” She asked us to provide flour for her experimentation and we jumped at the opportunity. We can’t wait to see what she’ll create! In addition to the recipe, she’ll also be giving away her featured flour each week to a lucky winner. Her first week featured Gluten Free Cranberry Orange Pancakes and this week she has created Bacon and Egg Buckwheat Stacks (oh my!). So check it out each Friday to see what’s on the menu for the weekend and enter to win some Bob’s Red Mill flour.

roasted root

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
nutflourssmall

Nutty about Nut Flours {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

It’s terrible, I know. I just couldn’t help myself. Nut flours have been very popular lately on blogs and recipe sites. We’ve noticed that almost everyone is trying almond meal these days, although what they’re doing with it is pretty varied. Some people are making decadent desserts, like French macarons and frangipane, while others are using it to cut back on carbohydrate consumption. Still others are trying to mix it up a bit and use it as a more nutritious alternative to bread crumbs in their cooking. Recipes using almond meal.

Coconut flour has also become very popular with bakers and low-carbers, alike. It’s a little more tricky to add into your baking, but that isn’t stopping people from experimenting. From lighter versions of favorite baked goods to savory cooking applications, coconut flour is bringing new inspiration into kitchens. Due to its high fiber content, coconut flour absorbs a lot of liquid. Older recipes using coconut flour often call for obscene amounts of eggs. As more bloggers and recipe developers experiment with it, the recipes are changing to call for alternative liquids and not relying so heavily on eggs. Recipes using coconut flour.

Did you know we also make hazelnut meal? It can be used in the same way as almond meal, but will give you a different flavor profile. Unlike almond meal, hazelnut meal is ground from whole hazelnuts with the skins intact. It might not be as light and pretty as almond meal, but it’s equally as tasty. Recipes using hazelnut meal.

nutflourssmall

Whether you just want to try something new or are trying out a diet, these flours are a fun way to get creative in the kitchen. To celebrate these wonderful ingredients, we’re giving away three gifts sets containing one each of Coconut Flour, Hazelnut Meal and Almond Meal. All three of these flours are gluten free, but can be enjoyed by everyone.

To Enter:

In the comments, tell us what you do with Almond Meal, Hazelnut Meal or Coconut Flour? Never used it? Tell us what you want to do with it. Be sure to use the Rafflecopter app below to enter. Leave a comment and click on “I did this” in the app. We’ll select three winners using this app from all those who enter by 12:01 am on Tuesday, January 8th.

a Rafflecopter giveaway

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
An Edible Mosaic

An Edible Mosaic {Giveaway} + Mujaddara

by AmandaCarter in Contests, Featured Articles, Recipes

I love Middle Eastern food. Just thinking about warm pita bread, creamy hummus and crispy falafel makes my mouth water. But as much as I enjoy Middle Eastern cuisine, I only eat it at restaurants—I never make it at home. Even though many of the dishes seem fairly simple, I’ve always been intimidated by some of the more unusual ingredients and unfamiliar techniques involved in Middle Eastern cooking.

That’s why I’m excited about Faith Gorsky’s new cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. Faith learned about Middle Eastern cooking from her Syrian mother-in-law, and she passes on her passion and knowledge in this beautiful, informative book. It begins with sections detailing special cooking techniques, tools and ingredients with lots of images and straightforward, accessible descriptions. These instructional sections are followed by over 100 recipes ranging from salads and sides to entrees and desserts, and including both familiar foods like Chicken Kebabs as well as less well-known dishes such as Bell Pepper Walnut Dip. Each recipe is introduced with a note from Faith providing cultural context and cooking or serving tips. There’s even a list of recommended shops for getting Middle Eastern ingredients (though many items could be found in most natural food stores). All in all, An Edible Mosaic gives you the information and inspiration you need to start exploring Middle Eastern cooking at home with confidence.

Giveaway – This giveaway is now closed. Congratulations to winners Ron, Rebecca and Tammy!

Would you like to win a copy of An Edible Mosaic? To enter the contest, leave a comment on this post answering this question: What is your favorite Middle Eastern dish? To help you get started with these tasty recipes, we’ll also send you a Bob’s Red Mill prize package including Lentils, Garbanzo Beans, Bulgur and Basmati Rice.  We’ll pick 3 winners from those of you who enter by 11:59 pm on Tuesday, 11/6. Good luck!

We’re happy to be able to share a recipe from An Edible Mosaic with you here. It’s a flavorful vegetarian dish that can easily be made gluten free by substituting rice for the bulgur. Enjoy!

Lentil and Bulgur Pilaf with Caramelized Onion (Mujaddara Burghul)

This hearty pilaf is commonly eaten as a vegetarian meal, with little else besides a bowl of plain yogurt and maybe some sliced tomato, cucumber and/or onion to accompany it. It’s eaten in many Middle Eastern countries and my husband remembers children singing a song about it in middle school while growing up in Syria. For an easy variation on this dish, use white or brown rice instead of bulgur wheat.

Serves 4 to 6

Preparation time: 10 minutes

Cooking time: 50 minutes, plus 10 minutes to let the bulgur sit after cooking

1 1/3 cups (275 g) dried brown lentils (or 2 cans brown lentils, rinsed and drained)

6 cups (1.5 liters) water

2 tablespoons olive oil

2 tablespoons butter

2 large onions, quartered and thinly sliced

1 bay leaf

2 pods cardamom, cracked open

2 cloves

2 teaspoons ground cumin

½ teaspoon ground cinnamon

1 ½ teaspoons salt

¼ teaspoon freshly ground black pepper

1 cup (185 g) coarse-ground bulgur wheat

1 ½ cups (300 ml) boiling water

Plain yogurt (optional, for serving)

1 Sort through the lentils to remove any small stones or pieces of dirt, then rinse with cold water in a colander. Bring the rinsed lentils and the water to a boil in a lidded medium saucepan. Cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 20 to 30 minutes, stirring occasionally and adding more water as necessary so that they’re always immerse; strain.

2 While the lentils cook, heat the oil and the butter in a large skilled over moderately high heat; add the onion and sauté until completely softened but not yet browned, about 10 minutes, stirring occasionally. Transfer half the onion to a small bowl and set aside. Continue cooking the remaining onion until deep caramel in color, about 5 to 10 minutes, stirring occasionally and adding a splash of water as necessary if the onion starts to get too dark. Set aside.

3 Put half a kettle of water on to boil. Transfer the sautéed onion (no the caramelized onion) to a medium saucepan. Add the bay leave, cardamom, clove, cumin, cinnamon, salt and pepper and cook 1 minute. Add the bulgur and cook 1 minute more, stirring constantly. Add the boiling water, turn the heat up to high, and bring to a rolling boil.

4 Give the bulgur a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the bulgur sit 10 minutes, then fluff with a fork and gently stir in the lentils. Taste and add additional salt, pepper and olive oil if desired.

5 Transfer to a serving dish and top with the caramelized onion. Serve with plain yogurt to spoon on top, if desired.

For more recipes from Faith Gorsky, visit her blog, AnEdibleMosaic.com.

About The Author
AmandaCarter Google: AmandaCarter
Share this article: