Bulgur Veggie Stir Fry

10 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

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
188 cal
9%

Fat
6.7 g
10%

Carbs
24.3 g
8%

Based on a 2,000 calorie diet

Reviews (10)

Rate This Recipe

MOTTSBELA

Jul. 30, 2003

"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"

Suzy

Aug. 31, 2007

"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."