NOW employee, Rosemary Nisbet gives this recipe a “thumbs up”!
- Stir bulghur into chicken broth and bring to boil, then immediately turn heat down to low and simmer for 20 minutes.
- Meanwhile, sauté peppers in olive oil until tender--about 6 minutes--and remove to a plate.
- In the same pan, sauté pine nuts until toasted about; 4 minutes, watching closely, as they burn easily.
- Add to peppers.
- After bulghur is cooked, let set for 5 minutes.
- Fluff with fork, remove to serving dish, stir in peppers and pine nuts.
- Stir in chopped parsley.
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