Ingredients

• 2 oranges
• 2 teaspoons canola oil
• 2 cloves garlic, minced
• 2 tablespoon minced fresh ginger
• 1 cup bulgur, rinsed (see Ingredient note)
• 2 teaspoons brown sugar
• 1/4 teaspoon salt, or to taste
• 1/3 cup slivered almonds
• 2/3 cup chopped scallions
• 1 tablespoon reduced-sodium soy sauce

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Cooking Directions

Step 1

Zest 1 orange; reserve the zest. Juice both oranges. If necessary, add enough water to the juice to measure 1 1/2 cups total.

Step 2

Heat oil in a large heavy saucepan over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bulgur and stir to coat. Add the orange juice, brown sugar and salt; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the bulgur is tender and most of the liquid has been absorbed, 15 to 25 minutes.

Step 3

Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring frequently, until light golden and fragrant, 2 to 3 minutes.

Step 4

Add scallions, soy sauce and the reserved orange zest to the bulgur; mix gently and fluff with a fork. Serve sprinkled with the almonds.