Bulgar Pilaf

Bulgar Pilaf


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.

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