Bulgur Pilaf with Carrot and Scallions

While I love carrots, they can pile up. This was a great, simple salad that keeps well for several days. Easy to prepare, and refreshing for hot summer days!

Bulgur Pilaf with Carrot and Scallions

Gourmet magazine, March 1997

1 medium carrot, minced

1 T olive oil

1 c water

3/4 c bulgur wheat

1/4 tsp salt

2 scallion, sliced thin

In a small saucepan, cook carrot in oil over moderate heat. Cook until softened, then set aside.

In pan, stir together water, bulgur and salt. Bring to a boil.

Cook mixture, covered, over low heat for 12 minutes, or until liquid is absorbed. Remove pan from heat and let bulgur stand, covered, 5 minutes.

Stir in carrot, scallions, salt and pepper.

Comments

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