California Pistachio Turkey Pilaf


1 cup sliced mushrooms
1/2 cup cracked wheat bulgur
1/2 cup chopped onion
2 tablespoons oil
1 1/4 cups water
1 cup diced cooked turkey
1/4 cup Natural California pistachios, coarsely chopped
2 tablespoons chopped parsley
1 1/2 teaspoons lemon juice
1/8 teaspoons dried mint (3/4s teaspoon fresh mint can be substituted for dried mint.)
salt and pepper

Sauté mushrooms, bulgur and onion in oil until onion is tender and bulgur golden. Add water; bring to boil. Simmer, covered, about 20 minutes or until liquid is absorbed and bulgur tender. Add turkey, pistachios, parsley, lemon juice, mint and salt and pepper to taste. Yield: 4 servings.


Recipe compliments of the California Pistachio Commission