This is a variation of our bulgur pilaf recipe
In this variation we use fresh garden zucchini and grape tomatoes. It seemed more springlike to me. When I saw a variation of this bulgur pilaf recipe, I replaced the onion with a shallot as it has a more mild and delicate flavor. It is a great side dish that goes well with beef or chicken. Add cooked chicken to it makes it a light one pot meal.
1 cup uncooked bulgur wheat
1 Tbs olive oil
1 large shallot, finely sliced
2 small zucchini, thinly sliced
1 cup grape tomatoes, halved
1 cup chicken, beef, or vegetable broth
1 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp freshly ground black pepper
Rinse the bulgur thoroughly in a strainer under cold water and drain well.
Heat the oil in a large saucepan over medium heat. Add the sliced shallots and stir until they are soft, about 3 minutes or so. Stir in the zucchini and tomatoes. Reduce heat and cook covered for about 15 minutes or until the zucchini is almost tender, stirring occasionally.
Stir in the remaining ingredients. Mix well, then bring to a boil over high heat. Cover and remove from heat. Let stand for 10 minutes or until the liquid is absorbed. Stir the bulgur pilaf before serving.