Name: Fresh Herb and Lemon Bulgur Pilaf
Prep time: 50 min
Cook time: 38 min
Total time: 1 h 28 min
Yield: 3
Ingredients: 1 ½ cups Zaiqa Bulgur #2 (Medium Grain); 2 tbsp Extra Virgin Olive Oil; 2 cups Chopped Onions; ½ tsp Ground Turmeric; 1 Clove Garlic, Finely Chopped; ½ tsp Ground Cumin; 2 cups Vegetable Broth, or Reduced Sodium Chicken Broth; 1 tsp Coarse Salt; 2 tsp Grated or Finely Chopped Fresh Ginger; 1 ½ cups Chopped Carrot; ¼ cup Finely Chopped Fresh Dill; ½ cup Chopped Walnut; ¼ cup Finely Chopped Fresh Mint; 3 tbsp Lemon Juice; ¼ cup Finely Chopped Flat-Leaf Parsley

AuthorAdamCategoryCooking & Usage Instructions On The Package, Lunch & DinnerDifficultyBeginner

Yields3 Servings

Prep Time50 minsCook Time38 minsTotal Time1 hr 28 mins

INGREDIENTS

1 ½ cups Zaiqa Bulgur #2 (Medium Grain)

2 tbsp Extra Virgin Olive Oil

2 cups Chopped Onions

½ tsp Ground Turmeric

1 Clove Garlic, Finely Chopped

½ tsp Ground Cumin

2 cups Vegetable Broth, or Reduced Sodium Chicken Broth

1 tsp Coarse Salt

2 tsp Grated or Finely Chopped Fresh Ginger

1 ½ cups Chopped Carrot

¼ cup Finely Chopped Fresh Dill

½ cup Chopped Walnut

¼ cup Finely Chopped Fresh Mint

3 tbsp Lemon Juice

¼ cup Finely Chopped Flat-Leaf Parsley

INSTRUCTIONS

Heat oil in a large high-sided skillet or broad shallow saucepan with a tight-fitting lid over medium heat until hot enough to size a piece of onion. Add onion, reduce heat to medium-low and cook, stirring often, until golden brown, about 12-18 minutes. Add bulgur, turmeric, cumin and cook, stirring well, until the bulgur is coated with oil for about 1 minute.

Add broth, carrot, ginger, and salt. Stir it nicely and bring it to a boil, then cover and cook on medium-low heat until all the broth is absorbed and there are “eyes” or indentations in the surface of the bulgur, which is about 15 minutes (do not stir the pilaf). Remove from the heat and let stand, covered, for 5 minutes.

Stir dill, mint, parsley, and lemon juice into the pilaf. Serve topped with walnuts.

Ingredients