Bulgur Pilaf

1. 1

   Heat a dry skillet over the stove and toss in the bulgur.

2. 2

   Toast for about 10 minutes, shaking the pan occasionally to keep the bulgur moving, until it smells nutty and turns slightly darker brown.

3. 3

   Pour the grains out onto a plate, and place the emptied skillet back over the heat.

4. 4

   Add in the oil, garlic and ginger, and cook for just a minute or two until the spices have browned a bit.

5. 5

   Stir in the lemon zest, tamari, and miso paste, breaking up any lumps that may form.

6. 6

   Stand back a bit while slowly pouring in the water, as it may hiss and splash slightly.

7. 7

   Scrape everything off the bottom if its sticking, and add your toasted bulgur into the mix, along with the peas.

8. 8

   Turn down the heat, cover, and let simmer for 15 minutes.

9. 9

   If all of the liquid hasnt been absorbed by then, simply continue to cook over low heat, uncovered, until it has all evaporated.

10. 10

    Let stand for 5 minutes off the heat, and stir in the almonds and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.