Vegetable Pilaf

4 Tbs vegetable oil
2 celery stalks, leaves included, quartered lengthwise, and diced
2 carrots, finely diced
1 anaheim green chile, seeded and finely chopped
3 scallions, green part included, finely chopped
1/4 cup sliced almonds
1 cup bulgur
1 cup vegetable broth
1/2 cup water
1 cup cooked split red lentils
4 Tbs orange juice
salt and pepper

1) Add the broth and water to a small saucepan. Bring to a boil over medium-high heat, then add the bulgur, mixing thoroughly. Reduce the heat and simmer for 10 minutes, or until all liquid is absorbed and bulgur is tender. Set aside.
2) Heat 2 Tbs oil in a high sided skillet with a lid, over medium heat. Add the celery, carrots, chile, scallions and almonds. Stir-fry for 2 minutes, or until the vegetables are al dente but still brightly colored. Transfer to a bowl and set aside until required.
3) Add the remaining oil to the skillet. Stir in the bulgur and lentils. Cook over medium-high heat, stirring, for 1-2 minutes, or until heated through. Reduce the heat. Stir in the orange juice. Season with salt and pepper.
4) Return the vegetables to the skillet. Toss with the bulgur and lentil mix, for a few minutes until heated through. Serve immediately.

Review: I often say my dishes are yummy. However, this one was delicious. I'm not sure what is so special with this dish, but it was really amazing. The orange juice seemed like an odd addition, but it doesn't taste like orange juice is in it. And, I am beginning to love any dish that is cooked with nuts. Oh, and red lentils cook in about half the time that green lentils take to cook!