Bulgur wheat pilaf is a hearty dish that can form the base of mixed vegetable salads or grain bowls or be enjoyed on its own as a side.  This version was adapted from the cookbook  Sundays at Moosewood Restaurant by the Moosewood Collective.

Ingredients

2 Tbs olive oil
1 medium onion, finely chopped
1/4 – 1/2 tsp red pepper flakes (to taste)
1 tsp dried parsley
1 tsp dried rosemary
1 tsp dried basil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 large garlic clove, minced
1.5 cups bulgur wheat
2 cups vegan vegetable broth

Instructions

Add the olive oil to a medium size saucepan with lid.  Heat over medium.  Once warm, add the chopped onion and cook for about 5 minutes.

Add the red pepper flakes and stir.  Continue cooking until the onion is golden, another 5 minutes or so.

Add the dried parsley, rosemary, basil, salt and pepper, and stir well.  Let everything sizzle for a moment.

Add the chopped garlic and mix well.  Cook for another minute.

Add the the bulgur wheat and stir fry for a couple of minutes.

Add the vegetable broth, mix well, and bring to a boil.  Then, lower the heat to the lowest setting, cover and let cook undisturbed for 15 minutes.

Turn off the heat and leave the bulgur to rest for at least 10 minutes before serving.  Use the pilaf in grain bowls, salads, or as a side dish.

Enjoy!