|Prep time: 10 minutes||Cooking time: 15 minutes||Total time: 25 minutes|
1 1⁄2 teaspoons chicken bouillon
1⁄8 teaspoon ground ginger
1 Tablespoon low-sodium soy sauce
1⁄3 cup unsalted peanuts, chopped
1 green onion, thinly sliced
- 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. Servewarm.
- Refrigerate leftovers within 2 hours.
- Serve as a side dish, or use as a base for sauteed vegetables.
Tab 2 Content (Recipe Categories):