Cashew and Green Onion Bulgur

Name: Cashew and Green Onion Bulgur
Yield: Serves 4 (serving size: 1/2 cup)
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

4 Reviews

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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

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.

Chef'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.

Ratings & Reviews

2015-05-11T07:31:29-04:00 steponme

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.

Liquid measurement is wrong

2015-05-04T22:29:39-04:00 ZKW1003

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!

2015-06-27T13:27:09-04:00 agavegal

The recipe calls for "1 1/3 cups" of stock, which means 1 cup + 1/3 cup for a total of 1.3 cups.

Delicious

2015-06-28T00:01:10-04:00 CdnAmy

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.

Great

2015-06-02T22:50:08-04:00 RoeDear

Aside from correcting the liquid measurement this is great and very easy. It went well with the Thai Basil Chicken Stir-Fry..

Recipe Needs a Bit More Flavor

2015-06-02T19:49:42-04:00 kitties900

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.

Cashew and Green Onion Bulgur

Ingredients

How to Make It

Chef's Notes

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Liquid measurement is wrong

Delicious

Great

Recipe Needs a Bit More Flavor

Cashew and Green Onion Bulgur

Ingredients

Nutritional Information

How to Make It

Chef's Notes

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