nutritional information

Per 1 1/2-cup serving:

  • Calories: 202
  • Protein: 8 g
  • Total Fat: 6 g
  • Saturated Fat: <1 g
  • Carbohydrates: 34 g
  • Cholesterol: 0 mg
  • Sodium: 217 mg
  • Fiber: 9 g
  • Sugar: 3 g
Vegan

Bok Choy Skillet Supper

Bok Choy Skillet Supper

Serves 4

30 minutes or fewer

Bok choy halves are steamed over bulgur as it cooks for a one-pot meal that can go directly from stove to table.
  • 2 tsp. garlic-flavored olive oil, divided, plus more for drizzling
  • 8 oz. button mushrooms, sliced (2 cups)
  • 8 cherry or grape tomatoes, halved
  • 2 shallots, finely chopped (¼ cup)
  • 1 cup bulgur
  • 1 cup mushroom broth
  • 1 sprig fresh thyme plus 1 tsp. fresh thyme leaves, divided
  • 4 small bok choy, halved

1. Heat 1 tsp. garlic oil in skillet over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned. Transfer to plate. Add tomatoes to skillet cut-side down, and cook 2 minutes, or until browned. Transfer to plate.

2. Add remaining 1 tsp. garlic oil to skillet. Stir in shallots, and sauté 2 to 3 minutes. Stir in bulgur until grains are coated with oil. Add broth, thyme sprig, and 11/2 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes.

3. Arrange bok choy halves on top of bulgur with leaves pointing outward (like spokes in a wheel). Sprinkle mushrooms and tomatoes between bok choy halves. Cover, and simmer 5 minutes more. Remove from heat, and let stand 10 minutes. Sprinkle with thyme leaves, and drizzle with garlic oil.

April/May 2011 p.64

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comments

Loved this!! I added some crushed red pepper flakes and used a leek instead of shallots and vegetable broth instead of mushroom broth. Loved it

Natalina Tulik - 2013-04-07 23:08:17

Made this for dinner tonight, substituting red rice in place of the bulgur (which is definitely wheat) it was a hit. To all of you that would chastise for the recipe being mistakenly represented as gluten free, yes I agree the editors need to lashed with a wet rice noodle, but ultimately we are all responsible for monitoring our diets.

Sharyn Clark - 2013-04-02 00:46:23

Opps! Today's gluten-free recipe of the week, Bok Choy Skillet Supper, calls for bulgar, which is not gluten-free. The recipe would be equally tasty made with brown rice or quinoa, which are both gluten-free grains. VT Editors

vt_editor - 2013-04-01 23:25:08

This is NOT gluten-free. The bulgur can be replaced with quinoa or millet. Please resend this recipe once you have checked that everything listed is gluten-free.

BL - 2013-04-01 22:15:16

This is the second time I've seen Vegetarian Times offer a "gluten free" recipe that is definitely not gluten free. You need a more educated editor or better proofing!

MJ - 2013-04-01 21:21:23

I always thought that Bulgar was a wheat product and it had gluten. It is not on the safe food list at Celiac.com. If I am right this recipe could make make gluten sensitive people very ill. DJ

Donalda Johnson - 2013-04-01 21:16:34

Bulgur is WHEAT. Not gluten free. Makes me wonder what else is being misrepresented by Vegetarian Times.

Leslie Durr - 2013-04-01 19:19:50

Got the same note. Bulgur is gluten.

Bricj - 2013-04-01 19:05:59

This is absolutely not gluten free!! A redaction should be sent to the gluten free recipe of the week email list; you could be responsible for making people very sick!!

A celiac reader - 2013-04-01 18:46:44

Bulgur is made from wheat and is NOT gluten free!!

Sarah - 2013-04-01 18:00:15

I'm not sure, but I don't think bulgur is gluten free. The email I received was titles "Gluten Free Recipe of the Week"

deb e. - 2013-04-01 17:52:59

This is a very good light dish. Unfortunately I could not find baby bok choy so I used broccoli. To make this more substantial, I would add cashews, tofu or tempeh. I will make this again for sure.

Josee Houde - 2013-02-17 00:16:49

This was delicious. I made the mistake of substituting wheat berries for the bulgur (I had them on hand...), and it was slightly undercooked, and a lot of the liquid did not absorb. The flavor was wonderful, though. I substituted vegetable broth, and I used regular olive oil (note to self : next time add some garlic). Truly yummy.

cjprince - 2013-02-08 01:02:47

you can also add 1-2 teaspoons of hisoin sauce and diced firm tofu. pan fry the tofu in canola first and set aside and throw it back in after you're satisified with the texture of your vegetables to just warm the tofu again.With any meat products dust the julienned meat in flour & stir fry after the garlic & grated ginger. Then proceed w/vegetables & hisoin sauce and it should thicken from the flour. If it isn't thickened enough, add cornstarch/water (1:1 ratio)mixture to desired thickness. Serve over rice or spagetti noodles.

Janeth - 2012-08-20 14:27:50

Before making this recipe, I read the comments below and figured it would be a bit on the bland side. So, I substituted garlic oil for toasted sesame oil with some minced garlic. I also added some Bragg's Liquid Aminos and dash of soy sauce to the mushroom broth. It was perfect and didn't even need the salt and pepper. Enjoy!

Chelsey Sloan - 2012-05-10 18:13:12