Bulgur and the Beast

Well, except there is no beast in this story, so really the title should just be "Bulgur"... but that's much too boring, don't you agree?

Normally, I'm a huge fan of simple, quick-to-prepare meals (if you've been reading my blog for a while, this statement probably doesn't surprise you). I love to eat... but cooking's just not my thing. I'd much rather be scrapbooking, reading, exercising/playing sports, cake-decorating, or hanging out with my friends and family.

Every so often, however, the Cooking Bug will bite me, chasing me into the kitchen!
A few months ago, the aforementioned Bug showed his face and inspired me to create a bulgur pilaf. I'm glad my little buggy friend appeared, because the ensuing pilaf seriously ROCKED! It's super-healthy, and my whole family loves it. I've made the recipe twice now (it freezes well, too).


Since I owe this dish's existence to the Cooking Bug, I named the creation after him ;o).
And so, I give you:

Bug-A-Boo Bulgur Pilaf
(Makes four Katie-sized servings... in other words, "Four large servings")

1 cup vegetable stock (I used Imagine No-Chicken 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 (I've made this recipe twice now, once each way. Both work well.)
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)

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), 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.

Here are a few ways I've enjoyed this pilaf in the past few months:

(With steamed chard, cherry tomatoes, and the amazing smoked tofu I wrote about here)

(With seitan, steamed chard, and sliced strawberries... wow, I just realized there are four "S"s in that description!)

(More smoked tofu, a bowl of Muir Glen diced Italian-style tomatoes, and some amazingly-ripe honeydew)




When my mom eats this dish, she puts her own spin on the recipe-- she mixes the pilaf with a can of pineapple tidbits for a tropical flair.

I wish the Cooking Bug would bite me more often, as there are so many recipes I am loathe to cook... but would LOVE to eat!