Bulgur With Peas and Carrots
adapted from Martha Stewart Living
Ingredients:
- 1 cup bulgur wheat
- 2 cups water
- 2 small fresh carrots, diced medium
- 1 cup fresh shelled peas
- Coarse salt and ground pepper
Directions:In a medium pot, cook bulgur over medium-high, stirring frequently, until lightly toasted and fragrant. Add water, carrots, and peas; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and cook 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve immediately. Serves 4.
