Seasonal Ontario Food

We are currently up to our eyebrows in peas; apart from trying to keep things watered (egad) most of my time is being spent picking, shelling, and freezing peas; a state of affairs likely to last for at least another week. We did pause to eat a few though. 

 

This is a very simple side dish, and provides the carbs and vegetable all in one, so all you need to complete the meal is some type of protein - an excellent dish for very busy gardening days, although it does need a little time for the bulgur to soak. That'll give you time to shell the peas.

 

3 to 4 servings

1 hour - 20 minutes prep time

 

1 cup bulgur

1/4 teaspoon salt

2 cups boiling water

1 fresh onion, with green top OR 3 or 4 green onions

1/4 cup finely minced fresh parsley

2 to 3 tablespoons finely minced fresh mint

2 cups shelled green peas

2 tablespoons mild vegetable oil

freshly ground black pepper to taste

Put the bulgur and salt into a bowl which will hold the heat (ceramic is best) and pour over the boiling water. Cover and let sit for 20 minutes to half an hour. 

Meanwhile, wash, trim, and chop the onion, parsley, and mint. Keep the white parts of the onion separate from the green parts. Shell the peas. 

Heat the oil in a skillet over medium-high heat. Add the white parts of the onion and cook for a minute or two, until softened. Add the bulgur, along with any remaining water in the bowl that is not yet absorbed. Simmer until the liquid is mostly absorbed, stirring occasionally. Add the peas and continue cooking and stirring until they are done (2 or 3 minutes) and the mixture looks moderately dry. Add the green onion tops and the herbs, and mix in until well wilted. Season with pepper to taste. 

Remove the skillet from the heat and cover it. Let the pilaf rest for 5 minutes before serving it. 

Last year at this time I made Haskap-Hazelnut Crunch.