Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light June 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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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.

Nutrition Facts

154 calories; fat 4.4g; saturated fat 0.9g; mono fat 2.4g; poly fat 0.8g; protein 7g; carbohydrates 24g; fiber 5g; iron 2mg; sodium 184mg; calcium 29mg.
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