2beefor chicken bouillon cubes or 2 tablespoons dry bouillon granules
4cupshot water
½cupcoarsely grated carrots
½cupchopped onion
½cupsliced almonds, toasted (optional)
Instructions
Cooking
Add oil to wok or skillet and heat on medium-high. Add grains and sauté 7 minutes, stirring occasionally.
Dissolve bouillon in hot water and stir into grains; add vegetables. Cover; reduce heat and simmer 25 to 30 minutes. Stir occasionally until liquid is absorbed and grains are tender.
Remove from heat, let stand 5 minutes and fluff with fork. Garnish with almonds.
Variation
Season with black pepper or herbs. Add other vegetables such as chopped green pepper, red pepper, celery, peas, or broccoli.
Note
Do not substitute instant or brown rice.
Nutrition information per serving (½ cup): 96 cal, 1 g fat, 0 g chol, 18 mg sodium, 19 g carbo, 3 g fiber, 3 g pro, 21 mcg folate.
Learn more about the history of bulgur, how to prepare it and get additional bulgur recipes.