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Cashew and Green Onion Bulgur

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

Serves 4 (serving size: 1/2 cup)

Bulgur has a nutty flavor similar to brown rice. Stir into soups or salads, or use as a base for pilaf.

Ingredients

  • 1 1/3 cups unsalted chicken stock (such as Swanson)
  • 3/4 cup uncooked bulgur
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon lower-sodium soy sauce
  • 1/4 cup chopped unsalted cashews
  • 3 green onions, thinly sliced

Nutrition Information

  • calories 154
  • fat 4.4 g
  • satfat 0.9 g
  • monofat 2.4 g
  • polyfat 0.8 g
  • protein 7 g
  • carbohydrate 24 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 184 mg
  • calcium 29 mg

How to Make It

  1. Bring chicken stock, bulgur, ginger, and soy sauce to a boil in a large saucepan. Cover, reduce heat, and simmer 11 minutes or until liquid is absorbed. Fluff bulgur with a fork. Stir in cashews and green onions.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.