Bulgur is ubiquitous in Middle Eastern cooking but also pairs deliciously with Asian seasonings. This simple side dish is perfect with beef, lamb or poultry. For variations, substitute toasted sesame seeds for the almonds, or carrot juice (it is surprisingly good and certainly nutritious) for orange juice.

Patsy Jamieson
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Ingredients

Directions

  • Zest 1 orange; reserve the zest. Juice both oranges. If necessary, add enough water to the juice to measure 1 1/2 cups total.

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  • Heat oil in a large heavy saucepan over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bulgur and stir to coat. Add the orange juice, brown sugar and salt; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the bulgur is tender and most of the liquid has been absorbed, 15 to 25 minutes.

  • Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring frequently, until light golden and fragrant, 2 to 3 minutes.

  • Add scallions, soy sauce and the reserved orange zest to the bulgur; mix gently and fluff with a fork. Serve sprinkled with the almonds.

Tips

Ingredient Note: Fiber-rich bulgur--whole-wheat kernels that are precooked, dried and cracked--is sold in natural-foods stores and large markets.

Nutrition Facts

232 calories; 7.3 g total fat; 295 mg sodium. 37.7 g carbohydrates; 6.8 g protein; Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/24/2014
Very b Yes doubler the liquid. Very yummy Read More
Rating: 5 stars
05/24/2014
Yes doubler the liquid. Very yummy Read More
Rating: 4 stars
12/09/2013
Great flavor. Yes double the liquid Great taste great flavor. Yes double the liquid indeed Read More
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Rating: 4 stars
10/29/2011
This recipe was the perfect side to cuban pork roast. I needed to double the liquid to get the right texture but other wise everything was great. Read More