Bulgur Pilaf with Peas and Almonds

Casey Barber

Bulgur Pilaf with Peas and Almonds

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    2 1/2 cups chicken or vegetable broth 1 cup minced celery (2-3 ribs)
    1 cup bulgur 1/8 teaspoon kosher salt, plus more to taste
    1 tablespoon unsalted butter 1/8 teaspoon smoked paprika
    1 tablespoon olive oil 1/2 cup frozen peas
    1/2 cup minced onion (1/2 large or a whole small onion) 1/2 cup sliced almonds

    directions

    Prep: 10 min Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      In a medium stockpot, bring the broth to a boil and add the bulgur. Simmer, stirring occasionally, until the bulgur has soaked up all the broth and is fluffy and tender, about 15 minutes.

    • 2

      While the bulgur cooks, melt the butter and olive oil in a large skillet over medium low heat. Add the onion and celery, sprinkle with salt, and cook until softened but not browned, about 10 minutes.

    • 3

      Stir the paprika into the onion and celery, then add the frozen peas and cook for about 3 minutes or until the peas are warm.

    • 4

      Add the vegetables to the cooked bulgur and stir in the almonds. Add more salt to taste, if desired.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving