Bulgur Pilaf

• 1/2 cup finely chopped onion (1 small)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons whole coriander seeds
• 1 scant cup fine bulgur (see cooks' note, below)
• 1 cup boiling-hot water
• 1/3 cup slivered almonds,
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
2. Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
3. Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.

onion, extravirgin olive oil, coriander seeds, fine bulgur, boilinghot water, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/bulgur-pilaf-233989 (may not work)