Herbed Bulgur Pilaf

  • 1/2 cup chopped scallions
  • 1/2 cup shredded carrots
  • 1 cup #1 fine or #2 medium bulgur
  • 1/2 tsp. herbes de Provence
  • 2 cups water
  • 1/2 cup chopped fresh parsley
  • pinch of salt (optional)
  • ground black pepper
  • Parmesan to top (optional)
  1. Coat a medium no-stick sauce pan with no-stick spray. Add the scallions and carrots. Mist with no-stick spray. Cover and cook over medium heat, stirring occasionally, for 4 to 5 minutes, or until vegetables release moisture.
  2. Uncover and cook, stirring, for 3 to 4 minutes or until the scallions are golden. Add the bulgur and herbes de Provence. Cook, stirring, for 2 to 3 minutes or until the bulgur is lightly toasted.
  3. Add the water, parsley and salt (if using). Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover and cook for 18-20 minutes or until the bulgur is tender and the liquid absorbed.
  4. Fluff with a fork. Season to taste with the pepper; serve sprinkled with Parmesan if desired