½ cup #3 coarse bulgur
1 cup water
1 (16-ounce / 1 pound) bag of frozen Asian vegetables (or stir-fry mix)
½ teaspoon honey
1 Tablespoon olive oil
1 teaspoon soy sauce
1 Tablespoon lemon juice
2 teaspoons dried cilantro
1 teaspoon ground ginger
Kosher salt and fresh ground pepper
- In a small saucepan, bring the bulgur and water to a boil. Cover and let sit for 25 minutes until all the liquid is absorbed.
- Place the bag of frozen vegetables in a microwave safe dish and cook until defrosted but not hot.
- In a large bowl, add the honey, olive oil, soy sauce, lemon juice, cilantro, ginger, 2 pinches of salt and some cracked black pepper. Whisk together. Add the vegetables and the bulgur. Stir well to coat everything in the dressing. Chill in the refrigerator until ready to eat.
Tips: You can use fresh vegetables if you prefer, and simply stir-fry them brieﬂy to the desired tenderness.
Recipe and photo courtesy of Sunnyland Mills.
Saturated Fat: 2g