Fragrant Bulgur Pilaf (Moosewood)

From The Moosewood Restaurant Kitchen Garden book. Easily veganized- just leave out the feta cheese. Perfect for fresh summer herbs. Cook time is an estimate. We made this with mostly dried herbs and it still turned out great.

• Ready In: 47 mins
• Serves: 6

Ingredients

• 3⁄4 cup  diced onion
• 1⁄2 cup  diced carrot
• 1⁄2 cup  diced bell pepper (red or green)
• 2  tablespoons olive oil
• 1 1⁄2 cups bulgur
• 3  cups  vegetable stock or 3  cups water
• 1⁄4 cup  toasted  ground nuts
• 1⁄4 cup fresh parsley
• 1⁄4 cup  chopped fresh basil or 1  tablespoon dried basil
• 3  tablespoons  chopped fresh spearmint or 1 1⁄2 tablespoons dried spearmint
• 2  tablespoons  chopped fresh lovage or 2  tablespoons celery leaves
• 1  teaspoon soy sauce
• 1⁄4 teaspoon salt
•  fresh ground black pepper (to taste)
• 1  cup  crumbled feta cheese (optional)

Directions

1. Preheat oven to 300 degrees.
2. In an ovenproof skillet large enough to contain all the ingredients, saute the onion, carrot, and pepper in the oil.
3. When the onion and carrot have just softened, add the bulgur and saute for a minute or two, stirring constantly to prevent scorching.
4. Add all of the rest of the ingredients and bring to a boil.
5. Cover and bake for 20 minutes until all the liquid is absorbed.
6. Served topped with crumbled feta cheese, if desired.