Bulgur-Chickpea Pilaf

Serves 4 (or for Salmon with Spinach-Yogurt Sauce)

2 tsp. olive oil

1 sm onion, finely chopped

1 cup coarse or medium bulgur

1½ cup chicken or vegetable broth, heated

1 15 oz can chickpeas, drained and rinsed

2  scallions, trimmed and finely chopped

Salt and freshly ground black pepper

  1. Heat oil in large saucepan. Add onion and cook, stirring until soft, 4 to 5 minutes.
  2. Add bulgur and cook, stirring, until toasted or coated, about 2 minutes.
  3. Add broth and chickpeas, reduce heat to medium low, cover and cook for 15 minutes.
  4. Remove from heat (do not uncover) and let stand about 15 minutes to absorb the liquid.
  5. Fluff with fork, stir in scallions and season with salt and pepper.

Adapted from: "Eating Well", October 1998

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