- 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
Zest 1 orange; reserve the zest. Juice both oranges. If necessary, add enough water to the juice to measure 1 1/2 cups total.
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.
Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring frequently, until light golden and fragrant, 2 to 3 minutes.
Add scallions, soy sauce and the reserved orange zest to the bulgur; mix gently and fluff with a fork. Serve sprinkled with the almonds.
- Serving: Per serving
- Calories: 234
- Carbohydrates: 38g
- Fat: 5g
- Protein: 7g
- Dietary Fiber: 8g
- Saturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 0mg
- Potassium: 376mg
- Sodium: 295mg
- Exchanges: 2 starch, 1/2 fruit, 1 fat
- Carbohydrate Servings: 2