This hearty and satisfying whole-grain recipe combines savory soy, crunchy nuts and fresh green onion.
Peanut Soy Bulgur Pilaf
Ingredients
1 ½ cups broth (any flavor)
¾ cup dry bulgur
⅛ teaspoon ground ginger
1 Tablespoon low-sodium soy sauce
⅓ cup chopped unsalted peanuts
1 green onion, thinly sliced
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- In a medium saucepan, bring broth, bulgur, ginger and soy sauce to a boil. 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.
- Broth can be homemade, canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
You might also like...
Salsa Chicken
Salsa Chicken
Shredded chicken has never been easier to prepare and have on hand. Make an endless number of go-to meals from two simple ingredients and a slow cooker.
Prepare:
5 minutes
Cook:
6 to 8 hours
Makes:
6 cups
Not Your Everyday Apples
Not Your Everyday Apples
Apples are baked to perfection with a mixture of butter, brown sugar, cinnamon and raisins.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
3 cups
Prepare:
20 minutes
Cook:
30 minutes
Makes:
6 cups
Almond Rice Pudding
Almond Rice Pudding
A creamy rice pudding that is dairy-free, egg-free and gluten-free. Enjoy for a simple snack or dessert.
Prepare:
5 minutes
Cook:
30 to 45 minutes
Makes:
6 cups
Baked Apples and Squash
Baked Apples and Squash
A savory vegetarian side dish that combines the flavors of fall.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
3 Cups
Prepare:
5 minutes
Cook:
6 to 8 minutes
Makes:
4 muffin halves
Comments
We made this to go with grilled tandoori chicken and zucchini. Very nice and super simple whole grain side. I used some vegetable stock rather than dried bouillon. I love how easy and no-fuss bulgur is.