This Curried Zucchini & Sweet Onion Bulgur was a vegetarian lunch for me today, but would work nicely as a side for grilled meats as well. Bulgur is one of my go-to starches when I am watching my calories (and after the ice cream sandwiches my daughter & I ate last night, something has to give right…). Anyway, the dish cooks up quickly, faster than white rice and has a plenty of fiber and protein that white rice lacks. If you need more protein in the meal add some lean protein like sliced chicken breast or shrimp, if your vegetarian add some chick peas or nuts.
Curried Zucchini & Sweet Onion Bulgur Recipe
- Prep Time: 5 mins
- Cook Time: 17 mins
- Total Time: 22 minutes
- Yield: 4
- Category: Entree, side
- Cuisine: vegetarian, Indian
- 1 tbs oil or butter
- 1 small zucchini (sliced into batons ~ narrow wedges)
- 1/2 large Vidalia onion (chopped)
- 1 large clove of garlic (minced)
- 1 cup wheat bulgur
- 2 cups vegetable or chicken stock (preferably msg free)
- 1/2 tsp curry powder
- 1/4 tsp turmeric
- 1/4 tsp ground ginger
- 1/2 tbs sesame oil
- Put the butter or oil in large skillet over medium-high heat.
- Once hot, add the zucchini, onion & garlic stir fry for a minute, then add bulgur and cook another 2 minutes until bulgur is showing a little color.
- Add stock, curry, turmeric & ginger. Reduce heat to medium and cover.
- Once all liquid is absorbed and bulgur is tender drizzle on the sesame oil and fold in.
- Serve with Ponzu sauce, soy sauce, hot sauce or wedges of lemon with sprinkle of salt and pepper.