One Pot Wonder: Bulgur Pilaf with Mint

Heat 2 TBS of EVOO and 1/4 of pine nuts of raw almonds in a heavy bottom pot over medium heat and stir occasionally until the nuts are toasted, about 2 minutes. Add 1lb of ground beef (I use bison instead), breaking it up with a spoon. Sprinkle with 1/4 tsp of allspice and cook, stirring, until the meat is not longer pink, about 3 minutes. Stir in 1 1/2 cups of bulgur and cook until lightly toasted, about 3 minutes. Add 4 cups of chicken broth, bring the mixtures to a boil, and then adjust the heat to maintain a gentle boil, and then adjust the heat to maintain a gentle simmer.

Dice on medium zucchini and scatter over the surface of the pilaf (don't stir it in; it will steam on top) and sprinkle with 1 tsp of the salt and pepper to taste. Cook, uncovered, until the bulgur is tender but not mushy, 10 to 12 minutes.

Meanwhile, halve 2 cups of cherry or grape tomatoes.

Thinly slice 2-3 scallions.

Chop 1/4 cup of both mint and dill.

Grate 1 to 2 cloves of garlic and zest a lemon. Toss all together with juice of 1/2 a lemon, 2 TBS of EVOO, 1/2 tsp of salt, and pepper to taste.

Mound the pilaf on a serving platter and spoon the tomato salad evenly over the top. Serve warm.

Here is a yummy recipe that I make often!

I had not cooked with bulgur before this and didn't really know what to expect the first time that I prepared it, but it is truly delicious!

The most important thing is to take the time to toast, both, the nuts and the bulgur. The flavor of the toasted grain is different and wonderful! We are happy to eat it either warm and cold, and have even packed it for picnic lunches.

With farmers markets packed with produce and everyones backyard gardens growing it is the perfect recipe for summer!