Bulgur with Vegetables in Peanut Sauce
I’ve been meaning to try cooking with bulgur for a while now, since my mum said how much she liked it (although now she doesn’t eat wheat!) But I never seemed to get around to it. Then several months ago I saw a recipe on Miriam’s Fab Kitchen for broccoli with bulgur. It sounded simply, easy, and involved flavours I enjoy. So I kept it in the back of my mind, bought a bag of bulgur once I got to Saskatchewan. Yesterday I finally tried it, making a few modifications– adding more vegetables and simplifying the sauce.
I actually quite enjoyed it. The bulgur is much heartier than rice, faster cooking than brown rice, and has a lot more fibre than brown rice. I probably will use it for a stand-in for rice again in the future.
(makes 2 generous servings)
2/3 cup bulgur
1 1/3 cup water
canola oil for frying
6-8 mushrooms, quartered
1 medium carrot, cut into bite-sized pieces
1 small head broccoli, cut into bite-sized pieces
1 red pepper, cut into bite-sized pieces
2 tbsp peanut butter
2 tbsp tamari or soy sauce, or to taste
1 tbsp sweet chili sauce, or to taste
1/4 cup chopped cilantro, optional
In a saucepan, bring water to a boil, add bulgur. Cook, covered, for 15 minutes, or until water is absorbed and bulgur is tender. In a large frying pan, heat oil, then saute mushrooms. Remove and keep in a bowl. Add carrots, broccoli, and pepper to same pan, add some water and saute/steam until they reach desired doneness. Mix peanut butter, tamari, and sweet chili sauce in a small bowl, adding a little water if necessary. Return mushrooms to the frying pan, pour in sauce and heat through. Put cooked bulgur into a large bowl and then add the vegetable mixture. Mix well. Garnish individual servings with cilantro.
This probably would be good with the addition of chicken, pork, or tofu, but it was pretty filling on its own.
For a gluten-free version, substitute quinoa or rice.
Do you cook with bulgur? How do you use it?