Bulgur with Peaches and Mint

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons brown sugar 
• 1 cup bulgur uncooked
• 2 tablespoons champagne vinegar 
• 0.3 cup mint leaves fresh
• 2.5 ounces hazelnuts toasted chopped
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 cup peaches diced
• 0.3 teaspoon salt 
• 2 cups water 

Equipment

• bowl
• sauce pan
• whisk
• grill
• grill pan

Directions

1. Bring 2 cups water and bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 12 minutes.
2. Drain; rinse with cold water.
3. Drain.
4. Combine vinegar and next 4 ingredients (through pepper) in a large bowl, stirring with a whisk until sugar dissolves.
5. Add bulgur, peaches, nuts, and mint; toss.
6. Grits-Style with Corn-Basil Relish: Bring 2 1/4 cups water and 1 cup uncooked bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 8 minutes. Stir in 2 ounces shredded extra-sharp cheddar cheese and 1/4 teaspoon salt.
7. Combine 1 cup fresh corn kernels, 1/4 cup finely chopped fresh basil, 1 tablespoon minced shallots, 1 tablespoon white wine vinegar, and 1/8 teaspoon salt in a small bowl. Top bulgur mixture with corn mixture.
8. Serves 4 (serving size: 2/3 cup bulgur and 1/4 cup corn relish) CALORIES 209; FAT 5g (sat 2g); SODIUM 324mg
9. Tabbouleh-Style: Bring 1 1/2 cups water and 3/4 cup uncooked bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 12 minutes.
10. Drain; rinse with cold water.
11. Drain.
12. Combine bulgur, 3/4 cup chopped fresh flat-leaf parsley, 3/4 cup chopped tomato, 3/4 cup chopped seeded peeled cucumber, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 2 thinly sliced green onions in a large bowl; stir to combine.
13. Serves 6 (serving size: 2/3 cup) CALORIES 92; FAT 7g (sat 4g); SODIUM 207mg
14. Heat a saucepan over medium-high heat.
15. Add 1 tablespoon olive oil, 3/4 cup chopped onion, and 1/3 cup chopped celery; saut 3 minutes.
16. Add 2 cups water and 1 cup bulgur; bring to a boil. Cover, reduce heat, and simmer 11 minutes.
17. Heat a grill pan over medium-high heat; coat with cooking spray. Quarter 1 zucchini. Grill zucchini 5 minutes; dice.
18. Combine bulgur, zucchini, 1/4 cup parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
19. Serve with lemon wedges.
20. Serves 6 (serving size: 2/3 cup) CALORIES 116; FAT 8g (sat 4g); SODIUM 210mg