Bulgur Pilaf with Peas and Almonds

Casey Barber

Bulgur Pilaf with Peas and Almonds

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    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


    Prep: 10 min Total:
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    • 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.

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