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Bulghur with Pine Nuts
1 cup Bulghur
2 cups chicken broth
1 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
4 Tbsp. chopped parsley
4 Tbsp. green and red peppers, chopped
4 Tbsp pine nuts
  1. Stir bulghur into chicken broth and bring to boil, then immediately turn heat down to low and simmer for 20 minutes.
  2. Meanwhile, sauté peppers in olive oil until tender--about 6 minutes--and remove to a plate. 
  3. In the same pan, sauté pine nuts until toasted about; 4 minutes, watching closely, as they burn easily. 
  4. Add to peppers.
  5. After bulghur is cooked, let set for 5 minutes. 
  6. Fluff with fork, remove to serving dish, stir in peppers and pine nuts.
  7. Stir in chopped parsley.

*NOW items available at your local health food store