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.
The recipe calls for "1 1/3 cups" of stock, which means 1 cup + 1/3 cup for a total of 1.3 cups.
Aside from correcting the liquid measurement this is great and very easy. It went well with the Thai Basil Chicken Stir-Fry..
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.
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!