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