Bulgur Wheat Pilaf

Heat butter and oil in a saute pan with a lid. When the oil is hot, add cardamom and cloves and immediately add onions. Sweat the onions and add ginger and garlic. Cook for about 30 – 45 seconds.

Stir in all the veggies and saute well. Add turmeric, fresh herbs and bulgur wheat. Stir well such they are all well incorporated. Add salt and 4 cups water and bring it to a boil. When it comes to a boil, reduce to the lowest setting on your stove, close with a lid and let it cook until the water evaporates completely (about 25-30 minutes).

Notes: Use any vegetable you have in the refrigerator. You can add bell pepper, green beans or endamame as well.