Recipe Review: Bulgur Pilaf

So, once again this recipe is from my all time favourite blog, Chocolate Covered Katie. Her delicious, simple, and easy to follow recipes are always the first things I look at when I’m in the mood to cook or bake. Katie, if you see this, your blog is amazing! Keep it up! 🙂

This recipe is a lunch and dinner-time favourite of mine. It takes a bit of preparation because the bulgur needs to be cooked, but it’s oh so worth it.

In my meals, I’m a fan of mostly vegetables and less grains and other things, so I altered Katie’s recipe a little. I substituted the bok choy for kale, and used half the bulgur, but it turned out delicious! I had never cooked bulgur before seeing this recipe, but I sure do cook it often now!

The Recipe 

Bulgur Pilaf

Serves 4.

Ingredients:

1 cup vegetable stock

1 tablespoon soy sauce

1 teaspoon sesame oil

2 1/2 teaspoons 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 (EVTK’s version: use kale)

1 1/2 tablespoons minced garlic

4 cups cooked bulgur (it works best if you chill this in the fridge for a few hours before using) (EVTK version: 2 cups)

Directions:
1) In a bowl, combine the first 5 ingredients. Set aside.

2) Preheat a pan or wok over medium-high heat and sauté the carrots and zucchini in your sauté-liquid of choice.

3) Add in about 1/4 of the stock mixture. Stir-fry for 3-5 minutes.

4) Add the green onions, bok choy (or spinach or kale), garlic, and another 1/4 of the stock mixture, and stir-fry for another 3 minutes.

5) Add the bulgur and the rest of the stock mixture. Stir constantly for about 5 minutes.

(All credit for the recipe goes to the lovely Katie) 🙂

Advertisement