Season this fiber-filled grain with mint and pistachios and serve with grilled lamb, lemon chicken, or any other Mediterranean main dish.
1 cup uncooked bulgur wheat (such as Heartland)
3/4 cup fat-free, less-sodium chicken broth
3/4 cup water
1 tablespoon light stick butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped dry-roasted pistachios
1 teaspoon dried mint flakes
How to Make It
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.