What to do with leftover bulgur

This week I made some vegan stuffed cabbage and accidentally cooked an enormous amount of bulgur. I’ve been wondering what to do with all of it and so I was happy to come across this recipe from BonAppetit as part of their “Food Lovers Cleanse”:

In a small saucepan, combine ½ cup plain cooked bulgur (if you dont have leftover cooked bulgur, substitute ½ cup old-fashioned oats and add ¼ cup water and a pinch of salt to the pan), ½ cup unsweetened almond milk, 1 tsp. honey, and 1 tsp. finely grated orange zest; bring to a boil. Reduce heat and simmer until bulgur absorbs all liquid, about 10 minutes. Sprinkle with 1 Tbsp. toasted shelled pumpkin seeds (pepitas).


Photo courtesy of BonAppetit.com

They made it with pumpkin seeds, but I think about any nut will do. The almond milk acts as a wonderful complement. I ate it for lunch, but my guess is most normal people eat it for breakfast.

Bulgur has many health benefits: not only is it a whole grain, but is high in protein and therefore great for vegans! For more bulgur recipes, check out the New York Times series!


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