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.

How to Make It

Step 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.

Step 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.

Step 3

Variations:

Step 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

Step 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

Step 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

Ratings & Reviews

LauraB08's Review

LauraB08
August 24, 2014
Good breakfast dish! I used white wine vinegar instead of champagne vinegar and didn't use any nuts.

2mambo's Review

flatlander10
August 18, 2013
This is wonderful. I've made this many times now with my own variations. I usually use 2 peaches instead of measuring a cup, and a little crumbled feta instead of nuts. White wine vinegar works very well in place of the champagne vinegar. 1/2 Tablespoon of oil is plenty. 2 Tablespoons is way too much.

jencox717's Review

Renee5732
August 01, 2013
Thought it was wonderful and healthy!

flatlander10's Review

jencox717
July 24, 2013
Terrific! I have mint growing in my yard, and had fresh local peaches. Used almonds that I had insteadof hazelnuts, and vinegar that I had also. Refreshing for our hot summer days. My husband has previously given thumbs down on some whole grains (quinoa,.brown rice), but really liked this.

Schmatterson8's Review

2mambo
July 20, 2013
I really liked this! My husband wasn't totally enamored, though. It definitely has strong flavors in the mint and peaches, so you have to really like these flavors to try this. I would make it again but would be nervous to make for a crowd because I could see it being a mixed bag for different people.

Renee5732's Review

Schmatterson8
July 17, 2013
This was not very good. However, I did make some substitutions, so I can't really complain. I used 1 tbsp. red wine vinegar and 1 tbsp. apple cider vinegar for the champagne and used only and ounce of hazelnuts. The mixture was moister than I expected and had a distinct smell. I still enjoy bulgur, however, and would like to try the other variations for this recipe, maybe the ones that were served warm instead of cold.