Lebanese Bulgur Pilaf with Tomatoes and Herbs

Ingredients

• 1 cup Bulgur
• 2 cups Water
• 2 medium Tomatoes
• 0.5 medium Onion
• 1 tablespoon Olive Oil
• 0.25 cup Fresh Parsley
• 0.25 cup Fresh Mint
• 1 tablespoon Lemon Juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Measure 1 cup of bulgur into a fine-mesh sieve and rinse it under cool running water for about 30 seconds. Drain well.
2. 2Prepare your vegetables: dice the 2 medium tomatoes into 1/2-inch pieces and finely chop the 0.5 medium onion.
3. 3In a large, heavy-bottomed pot, combine the rinsed 1 cup of bulgur, 2 cups of water, the diced tomatoes, and the chopped onion.
4. 4Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for 15 to 20 minutes. The bulgur is ready when it is tender and all the water has been absorbed.
5. 5Remove the pot from the heat. Stir in 1 tablespoon of olive oil, 0.25 cup of fresh parsley, 0.25 cup of fresh mint, and 1 tablespoon of lemon juice.
6. 6Season the pilaf with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir gently to combine.
7. 7Serve the Lebanese Bulgur Pilaf warm.

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