Bok Choy Skillet Supper
I tried Bulgur for the first time and loved the chewy texture and the nutty flavor. All the vegetables retain their distinct flavor and come together nicely in this dish!
Vegetarian Times.
Bok choy halves are steamed over bulgur as it cooks for a one-pot meal that can go directly from stove to table.
2 tsp. garlic-flavored olive oil, divided, plus more for drizzling
8 oz. button mushrooms, sliced (2 cups)
8 cherry or grape tomatoes, halved
2 shallots, finely chopped (1/4 cup)
1 cup bulgur
1 cup mushroom broth
1 sprig fresh thyme plus 1 tsp. fresh thyme leaves, divided
4 small bok choy, halved
Directions
1. Heat 1 tsp. garlic oil in skillet over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned. Transfer to plate. Add tomatoes to skillet cut-side down, and cook 2 minutes, or until browned. Transfer to plate.
2. Add remaining 1 tsp. garlic oil to skillet. Stir in shallots, and sauté 2 to 3 minutes. Stir in bulgur until grains are coated with oil. Add broth, thyme sprig, and 11/2 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes.
3. Arrange bok choy halves on top of bulgur with leaves pointing outward (like spokes in a wheel). Sprinkle mushrooms and tomatoes between bok choy halves. Cover, and simmer 5 minutes more. Remove from heat, and let stand 10 minutes. Sprinkle with thyme leaves, and drizzle with garlic oil.
Nutritional Information
Per 1 1/2-cup serving: Calories: 202, Protein: 8g, Total fat: 6g, Saturated fat: <1g, Carbs: 34g, Cholesterol: mg, Sodium: 217mg, Fiber: 9g, Sugars: 3g
I used the quick cooking Bulgur which is available easily at all super markets , used low sodium vegetable broth instead of mushroom broth and used a spring of oregano from my herb garden instead of thyme. I was skeptical about my kids liking Bulgur but surprisingly they did! Both my husband and kids thought it was a beautifully presented dish!
Vegetarian Times.
Bok choy halves are steamed over bulgur as it cooks for a one-pot meal that can go directly from stove to table.
2 tsp. garlic-flavored olive oil, divided, plus more for drizzling
8 oz. button mushrooms, sliced (2 cups)
8 cherry or grape tomatoes, halved
2 shallots, finely chopped (1/4 cup)
1 cup bulgur
1 cup mushroom broth
1 sprig fresh thyme plus 1 tsp. fresh thyme leaves, divided
4 small bok choy, halved
Directions
1. Heat 1 tsp. garlic oil in skillet over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned. Transfer to plate. Add tomatoes to skillet cut-side down, and cook 2 minutes, or until browned. Transfer to plate.
2. Add remaining 1 tsp. garlic oil to skillet. Stir in shallots, and sauté 2 to 3 minutes. Stir in bulgur until grains are coated with oil. Add broth, thyme sprig, and 11/2 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes.
3. Arrange bok choy halves on top of bulgur with leaves pointing outward (like spokes in a wheel). Sprinkle mushrooms and tomatoes between bok choy halves. Cover, and simmer 5 minutes more. Remove from heat, and let stand 10 minutes. Sprinkle with thyme leaves, and drizzle with garlic oil.
Nutritional Information
Per 1 1/2-cup serving: Calories: 202, Protein: 8g, Total fat: 6g, Saturated fat: <1g, Carbs: 34g, Cholesterol: mg, Sodium: 217mg, Fiber: 9g, Sugars: 3g
I used the quick cooking Bulgur which is available easily at all super markets , used low sodium vegetable broth instead of mushroom broth and used a spring of oregano from my herb garden instead of thyme. I was skeptical about my kids liking Bulgur but surprisingly they did! Both my husband and kids thought it was a beautifully presented dish!
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