Bulgur Pilaf with Pea Pods

 

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1/2

cup water

1

teaspoon dried thyme leaves

1

cup uncooked bulgur wheat

1

teaspoon canola or soybean oil

1

cup fresh sugar snap peas, cut into 3/4-inch pieces

1/2

cup finely chopped red bell pepper

1/3

cup sliced green onions (about 5 medium)

• 1 In 2-quart saucepan, heat broth, water and thyme to boiling. Stir in bulgur. Cover; simmer 15 to 20 minutes, stirring occasionally, until bulgur is tender and water is absorbed.
• 2 Meanwhile, in 8-inch skillet, heat oil over medium-high heat. Add sugar snap peas, bell pepper and onions; cook 3 to 4 minutes, stirring frequently, until tender.
• 3 Stir snap pea mixture into cooked bulgur.