New This Month

Bulgur with Peas and Carrots

This quick-cooking bulgur dish goes well with meatloaf, chicken cutlets, or broiled salmon.

  • Servings: 4

Source: Everyday Food, April 2011


  • 1 cup bulgur
  • 2 cups water
  • 2 small carrots, diced medium
  • Coarse salt and ground pepper
  • 1 cup frozen peas, thawed


  1. In a medium pot, cook bulgur over medium-high, stirring frequently, until lightly toasted and fragrant. Add water and carrots; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and cook 15 minutes. Remove from heat, add peas, and let stand, covered, 5 minutes. Fluff with a fork and serve immediately.

Reviews Add a comment