Fragrant Bulgur Pilaf (from Moosewood Restaurant)

Bulgur wheat is a nutty-flavored grain made from roasted cracked wheat berries - an interesting, tasty alternative to rice. This pilaf can be made with dried herbs, but it is far superior with fresh or even frozen herbs.

• 3/4 cup diced onions
• 1/2 cup diced carrots
• 1/2 cup diced red or green bell peppers
• 2 tablespoons olive oil
• 1 1/2 cups bulgur
• 3 cups vegetable stock or water
• 1/4 cup toasted ground nuts (optional)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil (1 tablespoon dried)
• 3 tablespoons chopped fresh spearmint (1 1/2 tablespoons dried)
• 2 tablespoons chopped fresh lovage or celery leaf (optional)
• 1 teaspoon soy sauce
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1 cup crumbled feta cheese (optional)

METHOD

Preheat the oven to 300°F.

In an ovenproof skillet large enough to contain all the ingredients, sauté the onions, carrots, and peppers in the oil. When the onions and carrots have just softened, add the bulgur and sauté for a minute or two, stirring constantly to prevent scorching. Add the rest of the ingredients, except for the cheese, and bring to a boil. Cover and bake for 20 minutes, until all the liquid is absorbed.

Serve topped with the feta cheese if desired.

Serves: 6 generously

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