Bulgur with Peas and Carrots
This side dish goes well with meatloaf, chicken cutlets, or broiled salmon.
- 1 cup bulgur
- 2 cups water
- 2 small carrots, diced medium
- Coarse salt and ground pepper
- 1 cup frozen peas, thawed
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.