Lemon and rosemary pilaf

Pilaf is traditionally a dish in which the grain is first browned in oil and then cooked in a seasoned broth.  That means that cracked wheat, rice, quinoa, or other grains can be used almost interchangeably.  I found a small package of cracked bulgar wheat that was pre-browned and ready to just soak up the broth, and that became the basis of this dish.  You can feel free to substitute another grain, and saute it in oil for a few minutes before steaming.  This makes the basis of a great vegetarian meal.

Lemon and Rosemary Pilaf

1 c grain
Olive oil

Enough water or vegetable broth for steamer cooking

Lemon
4-5 scallions, sliced thin
Red bell pepper, chopped
Green bell pepper, chopped
Clove of garlic, minced
Salt
1-2 T fresh rosemary
15 oz can chickpeas, rinsed and drained
1/3 c sliced almonds

Saute the grain in olive oil for a few minutes to brown.  Add to steamer along with water and cook.  When the grain is ready, fluff it and grate some lemon zest into it (to taste).

Saute the vegetables in olive oil until tender.  Add the salt, rosemary, and chickpeas, heating thoroughly.  Add the grains, half the almonds, and the juice from the lemon.  Garnish with remaining almonds when serving.