Bulgur Pilaf

Directions

1. 1
   Heat a dry skillet over the stove and toss in the bulgur.
2. 2
   Toast for about 10 minutes, shaking the pan occasionally to keep the bulgur moving, until it smells nutty and turns slightly darker brown.
3. 3
   Pour the grains out onto a plate, and place the emptied skillet back over the heat.
4. 4
   Add in the oil, garlic and ginger, and cook for just a minute or two until the spices have browned a bit.
5. 5
   Stir in the lemon zest, tamari, and miso paste, breaking up any lumps that may form.
6. 6
   Stand back a bit while slowly pouring in the water, as it may hiss and splash slightly.
7. 7
   Scrape everything off the bottom if its sticking, and add your toasted bulgur into the mix, along with the peas.
8. 8
   Turn down the heat, cover, and let simmer for 15 minutes.
9. 9
   If all of the liquid hasnt been absorbed by then, simply continue to cook over low heat, uncovered, until it has all evaporated.
10. 10
    Let stand for 5 minutes off the heat, and stir in the almonds and chives.