Bulgur Pilaf With Potatoes & Pistachios

2 Tbs olive oil
12oz new potatoes, diced
2 zucchini, diced
3 cloves garlic, minced
1 1/2 cups bulgur
2 large shallots, chopped
1 Tbs ground coriander
3 cups vegetable broth
1/2 cup shelled pistachios, coarsely chopped
1/3 cup chopped parsley

1) Heat 1 Tbs oil in a large pot or Dutch oven over medium-high heat. Add potatoes, and cook 7 to 10 minutes, or until just golden, stirring often. Stir in zucchini and garlic, and saute 1 minute, or until vegetables are coated with oil. Transfer mixture to plate.
2) Heat remaining 1 Tbs oil in pot over medium-high heat. Add bulgur, shallots and coriander, and cook 2 to 3 minutes, or until bulgur is lightly toasted and has nutty fragrance, stirring often.
3) Stir in potato mixture. Add broth, and bring to a boil. Reduce heat to low, cover, and simmer 10 to 15 minutes, or until all broth is absorbed. Fold in pistachios and parsley, and season with salt and pepper. Cover, and let stand 2 minutes. Fluff with fork, and serve hot.

Review: We let this cook for 2 minutes, after adding the pistachios, just to kill the salmonella. The FDA warning came out the day after we bought the nuts, and after Mike added most of them to his weekly snack mix. He hasn't died or caught salmonella yet, so we figure we're in the clear. Just in case, I wouldn't recommend making this until the recall is over. :)

And, I had some help blogging tonight: