Ingredients Jump to Instructions ↓

  1. 2 oranges

  2. 2 teaspoons canola oil

  3. 2 cloves garlic, minced

  4. 2 tablespoons minced fresh ginger

  5. 1 cup bulgur, rinsed (see Ingredient note)

  6. 2 teaspoons brown sugar

  7. 1/4 teaspoon salt, or to taste

  8. 1/3 cup slivered almonds

  9. 2/3 cup chopped scallions

  10. 1 tablespoon reduced-sodium soy sauce

Instructions Jump to Ingredients ↑

  1. Zest 1 orange; reserve the zest. Juice both oranges. If necessary, add enough water to the juice to measure 1 1/2 cups total. Heat oil in a large heavy saucepan over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bulgur and stir to coat. Add the orange juice, brown sugar and salt; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the bulgur is tender and most of the liquid has been absorbed, 15 to 25 minutes. Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring frequently, until light golden and fragrant, 2 to 3 minutes. Add scallions, soy sauce and the reserved orange zest to the bulgur; mix gently and fluff with a fork. Serve sprinkled with the almonds.


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