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In honor of American Heart Month this heart healthy recipe is high in fiber, whole grains, fresh herbs, low in saturated fat, and very tasty.

1 TBSP Extra Virgin Olive Oil
2 cups Spanish/Yellow Onion chopped
1 Clove Garlic, minced
1 1/2 cup bulgur, medium or coarse
*If unable to find Bulgur you may find a whole grain blend with bulgur as an alternative.
1/2 tsp ground tumeric
1/2 tsp ground cumin
2 cups vegetable broth or reduced sodium chicken broth
2 tsp fresh ginger paste or fresh grated and finely chopped ginger
1 1/2 cup chopped fresh carrot
1 tsp coarse sea salt
1/4 cup chopped dill
1/4 cup chopped mint
1/4 cup fresh Italian/Flat Leaf parsley chopped
3 TBSP lemon juice
1/2 cup chopped walnuts

Heat oil in a large skillet/saute pan. Once hot, add the onion and saute until golden brown. Add the garlic, bulgur, tumeric and cumin and cook for another minute. Add the broth, carrot, ginger, and salt and bring to a boil. Cover and cook until the liquid is absorbed about 15 minutes remove from heat. Add the fresh lemon juice and herbs and toss, season to taste again with salt and pepper, garnish with more chopped parsley and chopped walnuts. Let stand covered and serve immediately.