Ingredients
2
tablespoons canola oil or butter, melted
1/2
cup slivered almonds
1
medium onion, chopped (1/2 cup)
1
medium carrot, chopped (1/2 cup)
1
can (14 ounces) chicken broth
1
cup uncooked bulgur
1/4
teaspoon lemon pepper seasoning salt or black pepper
1/4
cup chopped fresh parsley
Preparation
Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Cook almonds in oil 2 to 3 minutes, stirring constantly, until golden brown. Remove almonds from skillet.
Add remaining 1 tablespoon oil, the onion and carrot to skillet. Cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in broth, bulgur and lemon pepper seasoning salt. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and liquid is absorbed. Stir in almonds and parsley.
