Bulgur Rice Pilaf

Ingredients:

• 1 cup bulgur
• 1 cup brown rice, preferably long grain
• 3 cups water
• 1 tsp salt
• 2 tsp extra-virgin olive oil
• 2 cups thinly sliced leeks, white and green tender parts (or the green and green tender parts if you're using the leftover leeks from creamy yam soup).
• 4 cloves garlic, minced or pressed
• 2 celery stalks, minced
• 1/4 cup (or more) minced fresh parsley
• 2 tbsp minced fresh dill (or 2 tsp dry)
• 1 tsp dried mint
• 1 tsp freshly grated lemon peel
• Salt and freshly ground black pepper to taste
• lemon wedges
• Fresh mint leaves, parsley, or dill sprigs

Method:

1. In a 2L saucepan with a tight-fitting lid, bring the bulgur, rice, salt, and water to a boil. Reduce heat, cover, and simmer for about 40 minutes (until all water is absorbed and rice is tender).
2. Meanwhile, warm the oil in a separate saucepan. Stir in leeks, garlic, and celery. Cook gently until the leeks are tender (10 minutes). Stir frequently.
3. When both the grains and vegetables are ready, combine them and add the parsley, dill, mint, and lemon peel. Add salt and pepper to taste. Garnish with the lemon wedges and fresh greens.

Makes 6 main servings, or 8 as a side-dish.

Source: Moosewood Restaurant Low-Fat Favorites by the Moosewood Collective. ISBN 0-517-88494-1. There are some modifications and hints by me.