Bulgur Pilaf with Potatoes and Pistachios

Bulgur Pilaf with Potatoes and Pistachios (Adapted from Veg Times)

2 tablespoons olive oil, divided
12 ounces diced new potatoes
2 cups diced zucchini
3 garlic cloves, minced
1 1/2 cups dry bulgur
1/2 cup chopped shallots
1 tablespoon ground coriander
2 1/4 cups vegetable broth
1/2 cup coarsley chopped pistachios, toasted
1/3 cup chopped parsley
salt and pepper to taste

In a large dutch oven, heat 1 tablespoon oil over medium-high. Add potatoes and cook until they begin to turn golden - about 8 minutes. Mix in zucchini and garlic - cook 1 minute. Scoop mixture to a plate and set aside.

Place the remaining oil in the dutch oven and heat over medium-high. Stir in bulgur, shallots and coriander. Cook until the bulgur starts to toast - about 3-4 minutes, making sure to stir often. Stir in the reserved potato mixture and vegetable broth. Bring to a boil, cover, reduce heat and simmer until the liquid has been absorbed - about 15 minutes. Gently fold in pistachios, parsley, salt and pepper. Recover and let sit for 5 minutes. Fluff with a fork right before serving.

Makes 4 servings.

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