Bulgur Pilaf

• 1 cup Bulgur
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 1/2 teaspoons Fresh Ginger
• 1/2 teaspoons Lemon Zest
• 1 teaspoon Tamari
• 2 Tablespoons Miso Paste
• 1- 3/4 cup Water
• 1/4 cups Frozen Peas
• 1/2 cups Almonds, Toasted And Roughly Chopped
• 1 Tablespoon Chopped Chives

1. Heat a dry skillet over the stove and toss in the bulgur.
2. Toast for about 10 minutes, shaking the pan occasionally to keep the bulgur moving, until it smells nutty and turns slightly darker brown.
3. Pour the grains out onto a plate, and place the emptied skillet back over the heat.
4. Add in the oil, garlic and ginger, and cook for just a minute or two until the spices have browned a bit.
5. Stir in the lemon zest, tamari, and miso paste, breaking up any lumps that may form.
6. Stand back a bit while slowly pouring in the water, as it may hiss and splash slightly.
7. Scrape everything off the bottom if its sticking, and add your toasted bulgur into the mix, along with the peas.
8. Turn down the heat, cover, and let simmer for 15 minutes.
9. If all of the liquid hasnt been absorbed by then, simply continue to cook over low heat, uncovered, until it has all evaporated.
10. Let stand for 5 minutes off the heat, and stir in the almonds and chives.

olive oil, garlic, fresh ginger, lemon zest, tamari, water, frozen peas, almonds, chives

Taken from tastykitchen.com/recipes/special-dietary-needs/bulgur-pilaf/ (may not work)