We made this to go with grilled tandoori chicken and zucchini. Very nice and super simple whole grain side. I used some vegetable stock rather than dried bouillon. I love how easy and no-fuss bulgur is.
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
- Wash hands with soap and water.
- 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.
- Fluff bulgur with a fork. Stir in peanuts and green onion. Serve warm.
- Refrigerate leftovers within 2 hours.