Stir in garlic and cook, stirring, for 1 minute.
Add broth, carrot, ginger and salt and bring to a boil, stirring.
(Do not stir the pilaf.)
Remove from the heat and let stand, covered, for 5 minutes.
Stir dill, mint, parsley and lemon juice into the pilaf.
Serve topped with walnuts.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Add more lemon juice and/or salt to taste before serving.
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–cracked wheat.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
