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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Agreed. I had doubled the recipe, knowing from the flavor profile it would be a hit. I used 2C stock to 1-1/2C bulgur and it was a little sticky, but delicious. Even though the base recipe calls for 2:1 ratio water to wheat, I may cut cut it back next time. I will make it again. Already thinking of making it an entree bowl with chicken or shrimp.
1/3 cup of stock is hardly enough to cook 3/4 cups of bulgar. I'm not going to give a low review because of a misprint. After adding a little more than double the stock, it was delicious, the ginger was a fantastic addition. Served it with the Thai Basil Chicken in the picture; delish!
We really loved this dish. We had it with the thai chicken stir-fry, but it would be good with lots of other things as well. With Bob's Red Mill bulgur, I used 1.25 cups stock and since I couldn't find unsalted cashews, I just bought a little bag at a convenience store and chopped the recommended quantity. This is a dish in which each ingredient adds a lot, so I would not eliminate any of them.
Yes, this recipe does need more liquid but how much may depend on the bulgur. I used 1-1/4 cups chicken stock, cooked it as stated for 11 minutes, turned off the heat and let it stand, covered for a few minutes. After tasting it, I decided to add chopped cilantro for added flavor.
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