Bulgur Pilaf with Peas and Almonds

Casey Barber

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

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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