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Asian Bulgur Pilaf Label
3 Cups
Prep time:
10 minutes
Cooking time:
15 minutes


1 ½ cups water
1 ½ teaspoons chicken bouillon
¾ cup dry bulgur
⅛ teaspoon ground ginger
1 Tablespoon low-sodium soy sauce
⅓ cup unsalted peanuts, chopped
1 green onion, thinly sliced


  1. Wash hands with soap and water.
  2. Bring water, bouillon, bulgur, ginger and soy sauce to a boil in a medium saucepan. Cover, reduce heat and simmer until liquid is absorbed, 12 to 15 minutes.
  3. Fluff bulgur with a fork. Stir in peanuts and green onion. Serve warm.
  4. Refrigerate leftovers within 2 hours.


  • Serve as a side dish, or use as a base for sauteed vegetables.