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 1 1/2 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

You can substitute quinoa for the bulghur

suzanne - 2015-01-28 17:52:40

Looks good!

sue - 2014-06-12 02:32:04

Hmmmm.... Looks super yummy ;-0

shelley - 2014-06-12 01:05:36

Anybody try a gluten free substitute for this?

Amanda - 2014-06-11 22:45:01

I am gluten free and dairy free. I am going to try using it with Village Harvest Arborio which is super fine rice for risoto. I suppose you could also try it with a 50/50 mixture of quinoa and brown rice. I make that combo using a broth for flavor and the directions from the brown rice. Just don't forget to soak the quinoa first.

Roslyn - 2014-05-16 03:28:41

Substitute what for mushrooms? Husband won't eat mushrooms. Looks great!

Debbie Latvenas - 2014-05-14 16:20:16

This was a win ! I substituted couscous for the bulgur and it was great!

Robin - 2014-04-23 23:50:50

Wonderful dish. I chopped the book choy into smaller pieces, and used the left overs as egg roll filling. My family loved it.

Jacque - 2014-03-17 16:12:59

Hi Laura, Mushroom broth is similar to vegetable broth, just more mushroom-y. If you want to make your own, here is a recipe: http://www.vegetariantimes.com/recipe/shroom-stock/ It can also be bought premade, like this one from Pacific Foods: http://www.pacificfoods.com/food/broths-stocks/broths/organic-mushroom-broth

vt_editor - 2014-03-11 19:17:35

Not sure what mushroom broth is??

Laura - 2014-03-11 16:30:08

Any suggestions on how to omit the bulgur wheat to make this dish gluten-free?

Kristen - 2014-03-11 04:38:31

I've made this 3 times since first seeing the recipe; it's so quick and easy to prepare and is delicious. It's definitely one of my favorite dinners.

Michele - 2013-11-18 02:39:14

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

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