Herb and Lemon Bulgur Pilaf

Ingredients

• 2 cups chopped onion
• 1 clove garlic, minced
• 2 tablespoons olive, canola or vegetable oil
• 1½ cups dried bulgur, preferably medium or coarse
• ½ teaspoons ground turmeric
• ½ teaspoons ground cumin
• 2 cups low-sodium vegetable broth
• 1½ cups chopped carrot
• 2 teaspoons grated ginger
• 1 teaspoon salt
• 1 tablespoon dried dill
• 1 tablespoon dried mint
• 1 tablespoon dried parsley
• 3 tablespoons lemon juice

Instructions

1. Heat oil in large skillet with a tight-fitting lid over medium heat. Add onion, reduce heat to medium-low and cook, stirring often, until golden brown, 12-18 minutes. Stir in garlic and cook, stirring, for 1 minute.
2. Add bulgur, turmeric, and cumin and cook, stirring, until bulgur is coated with oil, about 1 minute.
3. Add broth, carrot, ginger, dill, mint, parsley, and salt and bring to a boil, stirring. Cover and cook over medium-low heat until all the broth is absorbed and there are indentations on the surface of the bulgur, about 15 minutes. Do not stir pilaf during this time. Remove from heat and let stand, covered, for 5 min.
4. Stir in lemon juice, serve and enjoy!

Makes: 6 servings; Nutrition Information: CALORIES 200 (23% from fat); FAT 5g (sat 0.5g); CHOLESTEROL 0mg; SODIUM 460mg; CARBOHYDRATE 36g; FIBER 9g; PROTEIN 5g; CALCIUM 4%; IRON 6%