Bulgur-ishess

About a month ago, when we launched at the gym, there was a contest between launch groups to make classes more fun. Well ... my team won! We integrated confetti poppers, Hershey's Kisses, changes within our outfits, and silly things into our classes to "surprise" members and just have a lot of fun. Our prize? $15 gift card to The Merc! I do love The Merc. I would shop there more, except that my grocery budget is one thing I work to keep tightened up. So, I mostly go there on occasion when there's something that I can only get there, or I want something out of the bulk bins.

So, I packed up the boys and we headed out a couple weeks ago to raid some bulk bins and pick up some more grains to cook with at home. On the list? Bulgur, Quinoa, and Amaranth. I had taken a cooking class at The Merc with my friend, Beth. One of the dishes that the chef made was a pilaf with bulgur. It was SO good! But, her's had chickpeas and raisins in it. Both items that are forbidden to appear in any kind of grain dish in our house, per Eli. He can't stand chickpeas at all.

So, I decided that I would transform the pilaf into an asian pilaf (the recipe also had several other variations that I would like to try out soon). We love asian flavors - and I figured that would be a way to sneak bulgur in and not freak Eli out (I am not trying to say that Eli is super picky. He actually isn't ... he loves to try new things - it's just that he grew up with pretty standard "comfort" foods. Bulgur wasn't on that list! So, I work to incorporate things that he might view with a suspicious look into a dish he loves).

I was really happy with the way it turned out. We all liked it - although Eli said he would have LOVED it if it had meat in it. Sigh. Next time I'll through some chopped chicken in or something!

Asian Pilaf

2 T. Olive oil

4 large green onions

1 tsp. minced garlic

1/2 tsp. Chinese five-spice

1 c. medium bulgur, rinsed and drained

1 1/2 c. beef stock (which I had frozen in the freezer from the last roast I had made)

1/2 bag baby carrots, sliced

1 head broccoli, chopped

Heat oil in a saucepan on medium heat. Add onions and cook til tender. Add garlic and five-spice and toast 1 min. Dump in drained bulgur and stir well - add a generous pinch of salt. Cook one minute. Pour in beef stock (you could use water, chicken/veggie stock, etc.) and bring to a boil. Reduce heat to low, cover with tight fitting lid and cook 12-15 minutes or until bulgur is tender.

While bulgur is cooking, steam carrots and broccoli (I did mine in the microwave). Once bulgur is finished - gently toss all together. Season with a little soy sauce if desired! Yum!
Easy - and done in around 20-25 minutes total. I love that! And healthy for all of us. I'm sold. And I'm excited to try some new recipes with my Quinoa and Amaranth as well.