Serves: 6

1. Melt 1 tablespoon of the butter in 12-inch skillet over medium-high heat. Cook almonds in butter 2 to 3 minutes, stirring constantly, until golden brown. Remove almonds from skillet.

2. Add remaining 1 tablespoon butter, the onion and carrot to skillet. Cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender.

3. Stir in broth, bulgur and lemon pepper seasoning salt. Heat to boiling reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and liquid is absorbed. Stir in almonds and parsley.

NUTRITION FACTS: 1 Serving (about 1/2 cup): Calories 170 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 10mg Sodium 340mg Carbohydrate 23g (Dietary Fiber 6g) Protein 7g % DAILY VALUE: Vitamin A 18% Vitamin C 4% Calcium 4% Iron 6% DIET EXCHANGES: 1 Starch 2 Vegetable 1 Fat

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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