Mixed Grain and Lentil Pilaf
Prep Time
5 minutes
Cook Time
45 minutes
8 x 1 cup servings


1/2 cup (125 ml) dried lentils, sorted and rinsed
1/4 cup (60 ml) uncooked bulgar
1/4 cup (60 ml) uncooked quiona
1 tbsp (15 ml) canola oil
1 cup (250 ml) diced onion
1 cup (250 ml) diced green and red bell pepper
4 oz (115 g) sliced mushrooms
1/4 cup (60 ml) sliced almonds or pecans, toasted
1/4 cup (60 ml) chopped Italian parsley or mint
1 tbsp (15 ml) canola oil
3 oz (85 g) reduced fat Feta cheese


  1. In a large saucepan, bring the water and lentils to a boil over high heat. Reduce the heat to medium-low, cover and cook for 15 minutes.
  2. Stir in bulgur and quinoa. Cover and cook for 10 minutes, or until the lentils are just tender. Drain in a fine mesh sieve.
  3. Meanwhile, heat 1 tbsp of the canola oil in a large skillet over medium high heat. Cook the onions and peppers 4 minutes until the edges begin to brown. Add the mushrooms and cook for 5 minutes or until their edges begin to brown, stirring occasionally.
  4. Remove from heat, gently stir in the lentil mixture, almonds, parsley, salt and the second 1 tbsp (15 ml) of canola oil.
  5. Sprinkle with feta cheese and stir until just combined.