Lemony Bulgur Pilaf

  • 1 cup chopped onion
  • 1 1/2 cups no-salt-added chicken stock
  • 1 tsp. olive oil
  • 1 cup frozen peas
  • 1 tsp. grated lemon rind
  • 1/8 tsp. salt (optional)
  • 3/4 cup #2 medium or #3 coarse bulgur
  • 1 tbsp. chopped parsley
  1. Sauté chopped onion in hot oil in heavy-bottomed-saucepan. Grind lemon rind. When onion begins to soften, stir in bulgur, chicken stock and lemon rind. Cover; reduce heat and simmer. Cook bulgur about 10 minutes, until most of liquid is absorbed and bulgur is tender. About 5 minutes before bulgur is cooked, stir in peas and optional salt and finish cooking. Sprinkle with parsley.