Bulgar Pilaf

Ingredients

Makes: 5 servings

• 3 tablespoons butter

• 1 cup frozen onions, Ore-Ida®

• 1 teaspoon bottled crushed garlic, Gourmet Garden®

• 2 cups frozen vegetable medley, thawed, C & W® Ultimate Tuscan Blend

• 1 box (5.25-ounce) wheat bulgur mix (2 teaspoons of herb packet reserved), Near East®

• 1 cup chicken stock, Swanson®

• 1⁄4 cup sliced almonds, Planters®

• Salt and ground black pepper

Directions

Preheat oven to 350ºF. Line a baking sheet with foil; set aside.

In a medium skillet, melt butter over medium-high heat. Add onions and garlic. Cook for 2 minutes. Add vegetable medley and cook for 2 minutes. Add bulgur mix with 2 teaspoons of the herb packet and cook for 1 minute. Add chicken stock. Bring to a boil; remove from heat. Cover and let stand for 20 minutes or until liquid is absorbed.

Meanwhile, spread an even layer of almonds on prepared baking sheet. Bake for 8 to 10 minutes or until nuts are fragrant and golden, stirring once. Stir toasted almonds into pilaf. Season to taste with salt and pepper. Serve hot.