Cashew and Green Onion Bulgur

4 Reviews
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Photo: Jennifer Causey; Styling: Lindsey Lower
Yield
Serves 4 (serving size: 1/2 cup)
By Bruce Weinstein and Mark Scarbrough
June 2015
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 154
  • Fat 4.4g
  • Satfat 0.9g
  • Monofat 2.4g
  • Polyfat 0.8g
  • Protein 7g
  • Carbohydrate 24g
  • Fiber 5g
  • Cholesterol 0.0mg
  • Iron 2mg
  • Sodium 184mg
  • Calcium 29mg

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.

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Ratings & Reviews

steponme
May 11, 2015
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

ZKW1003
May 05, 2015
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!

agavegal
June 27, 2015
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

CdnAmy
June 28, 2015
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

RoeDear
June 03, 2015
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

kitties900
June 02, 2015
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.