Well, except there is no beast in this story, so really the title should just be “Bulgur”… but that’s much too boring, don’t you agree?
Normally, I’m a huge fan of simple, quick-to-prepare meals. If you’ve been reading my blog for a while, this statement probably doesn’t surprise you. I love to eat… but cooking all day is just not my thing. I’d much rather be scrapbooking, reading, exercising, playing sports, cake-decorating, or hanging out with my friends and family.
Every so often, however, the Cooking Bug will bite me, chasing me into the kitchen! A few months ago, the aforementioned Bug showed his face and inspired me to create a bulgur pilaf. It’s super-healthy, and my whole family loves it. I’ve made the recipe twice now (it freezes well, too).
Since I owe this dish’s existence to the Cooking Bug, I named the creation after him. 😉 And so, I give you:
Bug-A-Boo Bulgur Pilaf
(Makes four Katie-sized servings… in other words, four large servings)
1 cup vegetable stock or Imagine No-Chicken Stock
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tbsp fresh, grated ginger
1/2 teaspoon salt
1 zucchini, chopped
5 green onions, cut into about 1-inch pieces (don’t use the roots)
2 medium carrots, finely diced
3 cups bok choy or spinach (I’ve made this recipe twice now, once each way. Both work well.)
1 1/2 tablespoons minced garlic
4 cups cooked bulgur (It works best if you chill the cooked bulgur in the fridge for a few hours before using)
In a bowl, combine the first 5 ingredients. Set aside. Preheat a pan or wok over medium-high heat and sauté the carrots and zucchini in your sauté-liquid of choice. Add in about 1/4 of the stock mixture. Stir-fry for 3-5 minutes. Add the green onions, bok choy (or spinach), garlic, and another 1/4 of the stock mixture, and stir-fry for another 3 minutes. Add the bulgur and the rest of the stock mixture. Stir constantly for about 5 minutes. When my mom eats this dish, she puts her own spin on the recipe– she mixes the pilaf with a can of pineapple tidbits for a tropical flair.