Head's Up, Miss Healthypants

Here's this week's contribution to the recipe file of one Miss Healthypants. Mostly because she's making Iwanski eat kashi. That's just wrong.

Toasted Bulghur Pilaf

1 c. bulghur
¾ c. chicken stock
1 whole cinnamon stick
1 bay leaf
coarse salt
½ c. salted, roasted almonds, coarsely chopped
1 T. extra-virgin olive oil
freshly ground pepper

Heat a large skillet over medium-high heat. Add bulghur and toast, stirring frequently, until golden and fragrant, 4-5 minutes.

Stir together toasted bulghur, stock, ¾ c. water, cinnamon stick, bay leaf, and ½ t. salt in a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to low. Simmer until all liquid is absorbed and bulghur is tender, 10 to 12 minutes. Discard bay leaf and cinnamon stick (or, if desired, leave in as a garnish). Stir in almonds and oil; season to taste with salt and pepper.