Fresh Herb & Lemon Bulgur Pilaf

• 2 tablespoons extra-virgin olive oil
• 2 cups chopped onion
• 1 clove garlic, finely chopped
• 1-1/2 cups bulgur, preferably medium or coarse (see Note)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 2 cups vegetable broth
• 1-1/2 cups chopped carrot
• 2 teaspoons grated or finely chopped fresh ginger
• 1 teaspoon coarse salt
• 1/4 cup lightly packed finely chopped fresh dill
• 1/4 cup lightly packed finely chopped fresh mint
• 1/4 cup lightly packed finely chopped flat-leaf parsley
• 3 tablespoons lemon juice, or more to taste
• 1/2 cup chopped walnuts, toasted (see Tip)

1. Heat oil in a large high-sided skillet or broad shallow saucepan with a tight-fitting lid over medium heat until hot enough to sizzle a piece of onion.
2. Add onion, reduce heat to medium-low and cook, stirring often, until golden brown, 12 to 18 minutes.
3. Stir in garlic and cook, stirring, for 1 minute. Add bulgur, turmeric and cumin and cook, stirring, until the bulgur is coated with oil, about 1 minute.
4. Add broth, carrot, ginger and salt and bring to a boil, stirring.
5. Cover and cook over medium-low heat until all the broth is absorbed and there are "eyes" or indentations in the surface of the bulgur, about 15 minutes. (Do not stir the pilaf.)
6. Remove from the heat and let stand, covered, for 5 minutes.
7. Stir dill, mint, parsley and lemon juice into the pilaf. Serve topped with walnuts.

Tips

To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that Contributed by: EatingWell.com This pilaf, made with nutty bulgur, gets plenty of bright flavor from fresh dill, mint, parsley, ginger and lemon.