Ingredients
1 cup bulgur
2 cups water
2 small carrots, diced medium
Coarse salt and ground pepper
1 cup frozen peas, thawed
Preparation
In a medium pot, cook bulgur over medium-high, stirring frequently, until lightly toasted and fragrant. Add water and carrots; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and cook 15 minutes. Remove from heat, add peas, and let stand, covered, 5 minutes. Fluff with a fork and serve immediately.
