Bulgur Pilaf

 

2

tablespoons canola oil or butter, melted

1/2

cup slivered almonds

1

medium onion, chopped (1/2 cup)

1

medium carrot, chopped (1/2 cup)

1

can (14 ounces) chicken broth

1

cup uncooked bulgur

1/4

teaspoon lemon pepper seasoning salt or black pepper

1/4

cup chopped fresh parsley

• 1 Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Cook almonds in oil 2 to 3 minutes, stirring constantly, until golden brown. Remove almonds from skillet.
• 2 Add remaining 1 tablespoon oil, the onion and carrot to skillet. Cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender.
• 3 Stir in broth, bulgur and lemon pepper seasoning salt. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and liquid is absorbed. Stir in almonds and parsley.