Happy Thanksgiving!

We hope you all have a wonderful and yummy Thanksgiving today!  We’ll be having Thanksgiving lunch with Ben’s family, and Thanksgiving dinner with mine.  What are your plans???

I’m making a standard Corn Pudding for lunch and I’m making my friend Annie’s Bulgar Pilaf for dinner… it’s so yummy that I’m giving you the recipe!  Trust me, it looks super basic and simple, but it has a taste that really amazes!

2 Tbsp. olive oil

2 large carrots, diced

1 large onion, chopped (about 2 cups)
2 cloves garlic, minced
1 14-oz. can diced tomatoes, with juice
1/2 tsp. ground black pepper
3/4 tsp. salt
1 15-oz. can chickpeas (garbanzo beans)
1 1/4 cups vegetable broth
1 cup bulgur (I buy this in from the bulk bins from the health food store or Whole Foods)
1/2 cup chopped fresh parsley (I used 2 Tbsp. dried parsley)
4 oz. aged cheese, shredded (cheddar jack is good with it)

Heat the olive oil in a large saucepan. Add the carrot and onion and saute over medium heat until soft and golden. Add the garlic, tomatoes, pepper, salt, and beans. Saute, stirring gently, until heated through. Add the broth, push veggies to the sides, and bring liquid to full boil. Add bulgur, stir, and return to full boil. Cover tightly, reduce heat, and simmer for 10 minutes, then remove from heat. Let the pot stand at room temp. for 10 minutes to absorb the liquids and flavors. Add parsley, fluff with a fork, and top with cheese.

And here’s a picture for you (another detail sneak peek from our wedding celebration… i promise, the full shebang is coming soon!)
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