Serve as a side dish, or use as a base for sauteed vegetables.
Ingredients
1 1⁄2 cups
water
1 1⁄2 teaspoons
chicken bouillon
3⁄4 cup
dry bulgur
1⁄8 teaspoon
ground ginger
1 Tablespoon
low-sodium soy sauce
1⁄3 cup
unsalted peanuts, chopped
1
green onion, thinly sliced
Directions
Bring water, bouillon, bulgur, ginger and soy sauce to a boil in a medium saucepan. Cover, reduce heat and simmer until liquid is absorbed, 12 to 15 minutes.
Fluff bulgur with a fork. Stir in peanuts and green onion. Serve warm.
Refrigerate leftovers within 2 hours.
Notes
Serve as a side dish, or use as a base for sauteed vegetables.
