ChefTalk.com: Mediterranean Bulgur and Lentils 

Mediterranean Bulgur and Lentils
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Betty Crocker Library on 11/30/-0001
 
1 cup uncooked Bulgur wheat or cracked wheat
&#189 cup Lentils sorted and rinsed
1 teaspoon ground Cumin
&#188 teaspoon salt
&nbsp3 cloves Garlic, finely chopped
1 can (15.25oz) whole kernel Corn, drained
2 cans (14 oz each) Vegetable or Chicken broth
2 medium tomatoes, chopped (about 1.5 cups)
&#189 cup chopped Kalamata Olives
1 cup reduced fat Feta Cheese (4 oz)
&nbsp
&nbsp
1.&nbspIn a 3-4 quart slow cooker, mix all ingredients except tomatoes, olives
and cheese.
2.&nbspCover cook on low heat setting 3-4 hours or until Lentils are tender.
3.&nbspStir in tomatoes and olives. Increase heat setting to high. Cover cook
15 minutes longer. Top with cheese.
Prep time-15 minutes. Start to finish 3 hours 30 minutes. 8 main dish servings
Whole grain serving &#189
1 serving: 210 calories (calories from fat 35) Total fat 4 grams ( Saturated
fat 1.5 g. Trans fat 0g.) Cholesterol 0mg., Sodium 880 mg, Total Carbohydrate
33g (dietary fiber 7g. Sugars 4g.) Protein 10g. % Daily Value Vitamin A 20%,
Vitamin C 8%, Calcium 8%, Iron 15%. Exchanges: 2 Starch, &#189 very lean meat,
&#189 fat. Carbohydrate Choices: 2
Courtesy Whole Grains: Easy Everyday Recipes, The&nbsp Betty Crocker Library,
published by Wiley Publishing, 2007