Bulgur Wheat Pilaf

• 1 Tablespoon Oil
• 1 Tablespoon Butter
• 4 whole Cardamom
• 2 whole Cloves
• 1/2 cups Onion, Chopped
• 1 teaspoon Ginger, Minced
• 2 teaspoons Garlic
• 2 whole Carrots, Sliced
• 2 whole Green Chili Pepper
• 1 whole Potato, Sliced
• 1/4 cups Peas
• 4 whole Mushrooms, Sliced
• 1/2 teaspoons Turmeric
• 1 Tablespoon Mint, Finely Chopped
• 1 Tablespoon Cilantro, Finely Chopped
• 2 cups Bulgur Wheat
• 1 teaspoon Salt (or More To Taste)

1. Heat butter and oil in a saute pan with a lid. When the oil is hot, add cardamom and cloves and immediately add onions. Sweat the onions and add ginger and garlic. Cook for about 30 - 45 seconds.
2. Stir in all the veggies and saute well. Add turmeric, fresh herbs and bulgur wheat. Stir well such they are all well incorporated. Add salt and 4 cups water and bring it to a boil. When it comes to a boil, reduce to the lowest setting on your stove, close with a lid and let it cook until the water evaporates completely (about 25-30 minutes).
3. Notes: Use any vegetable you have in the refrigerator. You can add bell pepper, green beans or endamame as well.

oil, butter, cardamom, onion, ginger, garlic, carrots, green chili pepper, ubc, mushrooms, turmeric, cilantro, bulgur wheat, salt

Taken from tastykitchen.com/recipes/sidedishes/bulgur-wheat-pilaf/ (may not work)