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Bulgur with Peaches and Mint

Photo: Iain Bagwell; Styling: Cindy Barr
Yield Serves 6 (serving size: 2/3 cup)
Fresh peaches make this superfast side dish of Bulgur with Peaches and Mint oh-so-tasty.

Ingredients

  • 2 cups water
  • 1 cup uncooked bulgur
  • 2 tablespoons champagne vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup diced peaches
  • 2 1/2 ounces chopped hazelnuts, toasted
  • 1/4 cup small fresh mint leaves

Nutrition Information

  • calories 212
  • fat 12.1 g
  • satfat 1.2 g
  • monofat 8.7 g
  • polyfat 1.6 g
  • protein 4.9 g
  • carbohydrate 24.2 g
  • fiber 5.9 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 103 mg
  • calcium 27 mg

How to Make It

  1. Bring 2 cups water and bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 12 minutes. Drain; rinse with cold water. Drain.

  2. Combine vinegar and next 4 ingredients (through pepper) in a large bowl, stirring with a whisk until sugar dissolves. Add bulgur, peaches, nuts, and mint; toss.

  3. Variations:

  4. Grits-Style with Corn-Basil Relish: Bring 2 1/4 cups water and 1 cup uncooked bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 8 minutes. Stir in 2 ounces shredded extra-sharp cheddar cheese and 1/4 teaspoon salt. Combine 1 cup fresh corn kernels, 1/4 cup finely chopped fresh basil, 1 tablespoon minced shallots, 1 tablespoon white wine vinegar, and 1/8 teaspoon salt in a small bowl. Top bulgur mixture with corn mixture. Serves 4 (serving size: 2/3 cup bulgur and 1/4 cup corn relish) CALORIES 209; FAT 5g (sat 2g); SODIUM 324mg

  5. Tabbouleh-Style: Bring 1 1/2 cups water and 3/4 cup uncooked bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 12 minutes. Drain; rinse with cold water. Drain. Combine bulgur, 3/4 cup chopped fresh flat-leaf parsley, 3/4 cup chopped tomato, 3/4 cup chopped seeded peeled cucumber, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 2 thinly sliced green onions in a large bowl; stir to combine. Serves 6 (serving size: 2/3 cup) CALORIES 92; FAT 7g (sat 4g); SODIUM 207mg

  6. Grilled Zucchini Pilaf: Heat a saucepan over medium-high heat. Add 1 tablespoon olive oil, 3/4 cup chopped onion, and 1/3 cup chopped celery; sauté 3 minutes. Add 2 cups water and 1 cup bulgur; bring to a boil. Cover, reduce heat, and simmer 11 minutes. Heat a grill pan over medium-high heat; coat with cooking spray. Quarter 1 zucchini. Grill zucchini 5 minutes; dice. Combine bulgur, zucchini, 1/4 cup parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with lemon wedges. Serves 6 (serving size: 2/3 cup) CALORIES 116; FAT 8g (sat 4g); SODIUM 210mg