Vegetable Bulgur Pilaf

Ingredients

1 1/2 cups bulgur

chili pepper, mine was a habanero

3 cups stock

dill, mint (fresh is possible)

Heat a little oil in a heavy based pan and cook the onion and chili

Add the bulgur and diced potato, stir well and cook for 1 more minute.

Add 2 1/2cups of stock and tomatoes and simmer until almost all the stock has been absorbed.

Since I don’t like mushy zucchini I added them almost when the bulgur is done with another 1/2 cup stock.

Simmer for 3-5 more minutes, add chopped dill and mint, remove from heat, cover and let rest for about 10 minutes.

Serve warm as a side or main dish.

Monday, October 25, 2010 - 7:50pm