Bulgar with Mixed Greens


Spring is almost here.  With spring coming, the whole nature will change to green and with colorful blossoms every where.  So to celebrate this spring and the warm weather I thought to make a dish that has only green vegetables and leaves.  Green vegetables and green leaves are packed with a lot of vitamins and minerals.  So for protein I added roasted tofu which is slightly yellow and mingled with the greens.



  • 1/2 cup Bulgar
  • 1 1/2 cups water
  • 1 tablespoon olive oil
  • 1/4 cup soy granules (TVP)
  • 2 large porabella caps thinly sliced
  • 1 small green bell pepper
  • 2 cups shredded Brussels sprouts
  • 2 heads baby Bok-Choy
  • 3 garlic cloves finely chopped
  • 1/2 teaspoon any spicy chili paste
  • 1/2 teaspoon crushed red (chili) pepper
  • Cooking spray
  • salt to taste


  • Cook bulgur according to package directions.  Once cooked,  add chili paste and let stand covered.
  • Add hot water to soy granules and cover and let stand for about 15 minutes
  • Meanwhile  slice mushrooms thinly and then cut them diagonally into 2 halves.  Slice bell pepper into thin strips.
  • Cut off the end of Bok-Choy head and separate them into individual leaves.  Wash thoroughly and chop off the thick stems.  Cut thick stems diagonally into about 1/2 inch pieces.  Torn the leaves roughly.
  • Preheat oven to 400 F.  Spray oil to a cookie sheet and spread sliced mushroom in a single layer and roast for about 20 minutes
  • Squeeze out water from soy granules.  Add olive oil to a skillet and once hot add soy granules and fry until they are lightly crisp
  • Add chopped garlic and saute for one minutes.  Now add Bok-Choy stems and shredded Brussels sprouts and saute for another 2-3 minutes
  • Add Bok-Choy leaves and saute for one minute.  Turn off heat.  Sprinkle crushed red pepper and cover and let stand for about 5 minutes.
  • Fluff Bulgar with a fork and mix in the chili paste.  Transfer Bulgar to the skillet and mix well.  Serve warm.

Yields: about 3 main dishes

Source: Chelvi’s Original.

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