Season this fiber-filled grain with mint and pistachios and serve with grilled lamb, lemon chicken, or any other Mediterranean main dish.
Oxmoor House OCTOBER 2006
1. Heat a large nonstick skillet over medium-high heat. Add bulgur wheat, and cook 4 minutes or until toasted, stirring constantly. Add broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer over medium-low heat 12 minutes or until liquid is absorbed. Remove from heat. Stir in pistachios and mint.
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