Gingered Bulgur Risotto Recipe
Ingredients
2 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth
1 teaspoon olive oil
1 medium-size yellow onion, chopped
1 large carrot, peeled and grated
1 small sweet green pepper, cored, seeded, and chopped
1 cup bulgur
1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger
1/8 teaspoon each salt and black pepper, or to taste
Directions
1 In a small saucepan, heat the stock over low heat.
Meanwhile, in a medium-size nonsticksaucepan, heat the oil over moderate heat.
Add the onion, carrot, and green pepper and saute for 3 minutes or until almost tender.
Add the bulgur, ginger, salt, and pepper and cook, stirring occasionally, 2 minutes more.
Lower the heat, add 1 cup of the hot stock, and cook, stirring constantly, until most of the liquid has been absorbed.
Continue stirring in the hot stock, 1/2 cup at a time, for about 15 minutes or until the bulgur is cooked but still slightly crunchy and most of stock has been absorbed.
Meanwhile, in a medium-size nonsticksaucepan, heat the oil over moderate heat.
Add the onion, carrot, and green pepper and saute for 3 minutes or until almost tender.
Add the bulgur, ginger, salt, and pepper and cook, stirring occasionally, 2 minutes more.
Lower the heat, add 1 cup of the hot stock, and cook, stirring constantly, until most of the liquid has been absorbed.
Continue stirring in the hot stock, 1/2 cup at a time, for about 15 minutes or until the bulgur is cooked but still slightly crunchy and most of stock has been absorbed.
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