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)
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Steps
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.
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Serve this bulgur pilaf with your favorite fish or seafood recipe—add a citrus fruit salad and whole-grain bread and dinner is served.
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