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 RecipeÂ
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) 🙂
Emily's Vegan Test Kitchen 