Peanut Soy Bulgur Pilaf
- 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.
- Serve as a side dish, or use as a base for sauteed vegetables.