Minted Bulgur with Leeks

1 lb. leeks (450g), trimmed and finely sliced
8 oz. bulgur wheat (225g)
1 T olive oil
1 - garlic clove, crushed
20 oz. vegetable stock (600 ml)
1 T dried mint
1 - bay leaf
0 - black pepper
0 - fresh mint leaves

Soften the leeks and garlic in the oil for 10 minutes. Add the bulgur wheat, stock, dried mint, and bay leaf, and season with black pepper. Stir well and bring to a boil, then cover and simmer gently until the liquid has been absorbed and the wheat is done. Garnish with fresh mint leaves when serving.

From A Vegan Taste of Greece