Bulgur Veggie Stir Fry10 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 45 min
“A simple vegetable stir-fry served over fluffy bulgur wheat. Toasted cumin adds subtle tones to this quick, simple meal. Basil and tart kumquats bring the flavors to a bright, exciting finish!” - by Ruth Gooch
Original recipe yields 4 servings
- Place bulgur wheat and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and simmer 15 minutes. Remove from heat, and fluff with a fork.
- Place cumin seeds in a medium skillet over medium heat, and cook 1 to 2 minutes, until lightly toasted. Place oil in the skillet, and saute garlic and onions until tender. Stir in the tofu, and cook until lightly browned.
- Mix the broccoli and green bell pepper into the skillet, and cook until tender. Stir in the kumquat slices and basil leaves. Sprinkle with lemon juice, and season with salt and cayenne pepper. Serve over the cooked bulgur wheat.
Amount Per Serving (4 total)
- 188 cal
- 6.7 g
- 24.3 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"Hey, this was a great quick dinner, and a nice change from rice. Thanks, Ruth - the kumquat and basil blend is a real winner!..." See more"
"Couldn't find kumquats at this time of year, so substituted strips of orange zest. Never having eaten a kumquat, I can't say how the zest compares, but it was good. It was a nice, quick weekday meal..." See more that everybody liked."
Veggie Bulgur Salad (Kisir)
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