BULGUR WITH GINGER & ORANGE
2 oranges
2 tsp. brown sugar
2 tsp. canola oil
¼ tsp. salt
2 cloves garlic, minced
½ cup slivered almonds
2 Tbs. minced fresh ginger
¾ cup chopped scallion
1 cup bulgur
1 Tbs. tamari
Zest 1 orange; reserve the zest. Juice both oranges then, add enough water to the juice to measure 2 cups total. Heat oil in 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, cover and cook until the bulgur is tender and most liquid is absorbed, 15 to 25 minutes. Meanwhile toast almonds in a dry skillet over medium-low heat until light golden. Add scallions, tamari and zest to the bulgur; mix gently and fluff with a fork. Sprinkle with almonds.
Makes 4 servings. |
