Bulgur Pilaf with Pine Nuts

1. Preparation

Rinse 1 cup of bulgur wheat under cold water in a fine-mesh sieve, then drain well.

Chop 1 medium onion and 2 cloves of garlic finely.

Measure out 1/4 cup of pine nuts.

Chop fresh parsley finely for garnish (optional).

2. Cooking

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.

Add the chopped onion and garlic to the saucepan and sauté until the onion is translucent, about 5 minutes.

Add the pine nuts to the saucepan and toast lightly for about 2-3 minutes, stirring frequently to prevent burning.

Stir in the rinsed bulgur wheat and cook for another 2 minutes, letting it absorb some of the flavors.

Pour in 2 cups of vegetable broth or water, and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover, and let it simmer for about 12-15 minutes until the bulgur is tender and the liquid is absorbed.

Remove from heat and let it sit covered for an additional 5 minutes.

Fluff the bulgur pilaf with a fork and garnish with chopped parsley if desired before serving.