This savory bulgur is hearty enough for a side dish and pairs well with chicken, tofu or fish.  The summertime is a great excuse to add a touch of anti-oxidant rich garden herbs such as fresh mint and basil…Each bite is sure to lend a surprise to your taste buds.  You can easily enjoy this dish served chilled or warm.

Ingredients

• 1 1/2 cup Bulgar (cooked)
• 1 cup Onion (chopped)
• 1/4 cup Minced Garlic
• 2 Tbsp. Olive Oil
• 1 Tsp. Cumin
• 1 Tsp. Turmeric
• 2 cups Vegetable Broth
• 1 cup Spinach (cooked)
• 1 cup Shredded Yellow Squash
• 1 cup Shredded Parsnips
• Nu-Salt and Pepper (to taste)
• 1/4 cup Fresh Basil (finely chopped)
• 1/4 cup Fresh Mint (finely chopped)
• 1/4 cup Pine Nuts (toasted*)
• 2 Tbsp. Lemon Juice

* Toast Pine Nuts in a dry skillet for 4 minutes until browned.

Directions

• Heat oil in a large skillet until hot.  Add onion and cook over medium-low heat, stirring often until golden brown (15 minutes).  Add garlic,bulgur, cumin and turmeric. Continue to stir for about 1 minute.
• Add vegetable broth, parsnips, spinach, yellow squash and salt.  Bring to a boil and stir.
• Cover and cook over medium-low heat for 15 minutes; do not stir.
• Remove from heat and let sit for 5 minutes.
• Add fresh mint, basil and lemon juice.
• Top with toasted pine nuts.
• Enjoy!