Bulgar and lentil pilaf

At first, the result seemed disappointing: it felt sticky/heavy and dry, as well as under seasoned, I think.

The leftovers turned out really good, though, when I learned to add a little added water in the dish to continue the steaming of the grains. Also, adding a bunch of chopped parsley to the leftover servings was a fantastic addition -- really lightened the feel.

From Paula Wolfert's "The cooking of the Eastern Mediterranean"