Bulgur Pilaf With Pine Nuts

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 2 teaspoons olive oil
• 1 cup coarse bulgur
• 1/3 cup green onions, sliced
• 1/3 cup shiitake mushrooms, chopped
• 1/4 teaspoon salt
• 1 can (14-ounce) can fat-free, less sodium chicken broth
• 2 tablespoons pine nuts
• 2 tablespoons fresh parsley, chopped

Directions

1. Heat olive oil in a medium skillet over medium-high heat.
2. Add bulgur, green onions, mushrooms, and salt; sauté 5 minutes.
3. Stir in chicken broth; bring to a boil.
4. Cover, reduce heat, and simmer 15 minutes.
5. Remove from heat; let stand, covered, 5 minutes.
6. Stir in pine nuts and parsley.

Yield: 4 servings