Makes: 5 servings
3 tablespoons butter
1 cup frozen onions, Ore-Ida®
1 teaspoon bottled crushed garlic, Gourmet Garden®
2 cups frozen vegetable medley, thawed, C & W® Ultimate Tuscan Blend
1 box (5.25-ounce) wheat bulgur mix (2 teaspoons of herb packet reserved), Near East®
1 cup chicken stock, Swanson®
1⁄4 cup sliced almonds, Planters®
Salt and ground black pepper
Preheat oven to 350ºF. Line a baking sheet with foil; set aside.
In a medium skillet, melt butter over medium-high heat. Add onions and garlic. Cook for 2 minutes. Add vegetable medley and cook for 2 minutes. Add bulgur mix with 2 teaspoons of the herb packet and cook for 1 minute. Add chicken stock. Bring to a boil; remove from heat. Cover and let stand for 20 minutes or until liquid is absorbed.
Meanwhile, spread an even layer of almonds on prepared baking sheet. Bake for 8 to 10 minutes or until nuts are fragrant and golden, stirring once. Stir toasted almonds into pilaf. Season to taste with salt and pepper. Serve hot.