Cinnamon-Spiced Bulgur Pilaf with Red Lentils

This is a great base recipe that you can use with a variety of different seasonings to mix and match with your main dishes. Be sure to use whole-grain bulgur—not quick-soaking bulgur—for this dish.

Active Time: 10 minutes

Function: Sauté (Normal); Manual (High)

Release: Natural + Quick

Total Time: 35 minutes

Egg-Free, Nut-Free, Dairy-Free, Vegan • 10 Ingredients or Less • SERVES 6

• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 1½ teaspoons kosher salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 1¾ cups water
• 1 cup whole-grain red wheat bulgur
• ½ cup dried red lentils
• ¼ cup chopped fresh parsley
• Toasted pine nuts (optional)

1. Select SAUTÉ/NORMAL on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the onion and salt. Cook, stirring occasionally, until the onion is browned, about 5 minutes.

2. Stir in the cinnamon and allspice and cook for 30 seconds.

3. Add ¼ cup of the water to deglaze the pot, scraping up the browned bits. Add the bulgur, lentils, and remaining 1½ cups of the water. Select CANCEL.

4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.

5. Stir gently to fluff up the bulgur. Stir in the parsley and pine nuts, if using, and serve.