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Bulgur and the Beast

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:

Bulgur Pilaf

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.

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Published on July 16, 2008

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  1. Emily says

    This is a delicious recipe!
    I added less zucchini an put in some kale instead of bok choy, and used about 1 cup of uncooked bulgur. It turned out delicious!

    Thank you for these recipes. You should post more with bulgur and quinoa!

    • Chocolate-Covered Katie says

      Aw Emily, I’m so excited you tried it! I *heart* bulgur so much and definitely plan to keep using it in recipes. If you missed the breakfast bulgur I posted last week, I can always send you the link. It’s my newest favorite way to eat bulgur :).

  2. Frances says

    Wow! I made this recipe a few days ago and I’m making it again today! It tasted like real chinese take-out ( but obviously much cheaper and healthier yay 🙂 I’d nevere even tried bulgar before and now I know I love it I’ll be cooking with it alot more!
    Thanks 😉

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