Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.


Recipe Summary

40 mins


Ingredient Checklist


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

  • 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.


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

3/4 cup
232 calories; protein 6.8g; carbohydrates 37.7g; dietary fiber 6.4g; sugars 7.1g; fat 7.3g; saturated fat 0.6g; vitamin a iu 160.2IU; vitamin c 26.2mg; folate 26.9mcg; calcium 60.7mg; iron 1.6mg; magnesium 89.7mg; potassium 366.6mg; sodium 294.6mg; thiamin 0.1mg; added sugar 2g.

2 starch, 1/2 fruit, 1 fat