When Forrest Gump said “Me and Jenny goes together like peas and carrots,” we understood that meant they were just natural together. In fact it is so natural to pair peas and carrots that there is a line of clothing for children, and an acoustic band named for the combination. So, having seen carrots turn up at the Market two weeks ago, and peas in abundance last Saturday, I went looking for recipes. This one combines the two, couldn’t be easier, and works as either a main dish or as a side dish!
Bulgur With Peas and Carrots
adapted from Martha Stewart Living
- 1 cup bulgur wheat
- 2 cups water
- 2 small fresh carrots, diced medium
- 1 cup fresh shelled peas
- Coarse salt and ground pepper
Directions:In a medium pot, cook bulgur over medium-high, stirring frequently, until lightly toasted and fragrant. Add water, carrots, and peas; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and cook 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve immediately. Serves 4.