Curried Bulgur

• 8 ounces whole onion or 7 ounces chopped onion (1 2/3 cups)
• 2 teaspoons sesame oil
• 1 teaspoon curry powder
• 1/2 cup bulgur
• 1 cup no-salt-added chicken stock
• 1/2 cup frozen peas
• 1/2 cup frozen corn

1. Chop onion.
2. Heat oil in nonstick skillet or pot and saute onion until it begins to soften.
3. Stir in curry powder and bulgur, mixing for about 30 seconds.
4. Add the stock.
5. Stir, reduce heat, and simmer about 10 minutes.
6. A few minutes before the bulgur is ready, stir in peas and corn and cook until they are heated through and bulgur is done.

onion, sesame oil, curry powder, bulgur, nosalt, frozen peas, frozen corn

Taken from cooking.nytimes.com/recipes/9159 (may not work)