• 4servings
  • 40minutes
  • 290calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, D, E, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Progresso® reduced-sodium chicken broth

  2. 1/2 cup bulgur

  3. 1 bag (10 oz) Cascadian Farm® frozen shelled edamame

  4. 1 medium red sweet pepper, seeded and cut into thin bite-size strips

  5. 1/2 cup coarsely shredded carrot

  6. 1/2 cup thinly sliced red onion

  7. 2 tablespoons snipped fresh cilantro

  8. 4 cups fresh spinach leaves

  9. 2 tablespoons finely chopped honey-flavor dry-roasted peanuts

  10. 1 recipe Peanut Dressing (below)

  11. 1/3 cup water

  12. 3 tablespoons reduced-fat creamy peanut butter

  13. 2 tablespoons reduced-sodium soy sauce

  14. 1 teaspoon sugar

  15. 1/4 teaspoon ground ginger

  16. 1/8 teaspoon crushed red pepper

  17. 1 clove garlic, minced

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, bring broth to boiling; add uncooked bulgur. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and most of the liquid is absorbed. Drain if necessary. Meanwhile, prepare edamame according to package directions.

  2. Transfer bulgur and edamame to a large bowl; stir in sweet pepper, carrot, red onion, and cilantro.

  3. Divide spinach among four serving plates. Top with bulgur mixture; drizzle with Peanut Dressing. Sprinkle with peanuts.

  4. Peanut Dressing: In a small saucepan, combine 1/3 cup water, 3 tablespoons reduced-fat creamy peanut butter, 2 tablespoons reduced-sodium soy sauce, 1 teaspoon sugar, 1/4 teaspoon ground ginger, 1/8 teaspoon crushed red pepper, and 1 clove garlic, minced. Whisk constantly over medium-low heat about 3 minutes or until smooth and slightly thickened (mixture will appear curdled at first but will become smooth as it’s whisked over the heat). Makes about 2/3 cup.


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