Bok Choy Skillet Supper

by Janet Sol

Bok Choy halves are steamed over Bulgur as it cooks for a one-pot meal that can go directly from sto

Ingredients:

2 tsp. garlic flavored olive oil, divided plus more for drizzling
8 oz button mushrooms, slices (2 cups)
8 cherry or grape tomatoes, halved
2 shallots, finely chopped (3/4 cup)
1 cup Bulgur
1 cup mushroom broth
1 sprig fresh thyme
1 tsp. fresh thyme leaves divided
4 small Bok Choy, halved
1 1/2 cups water

Directions:

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

2. Add remaining 1 tsp olive 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 1½ 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.

4. Remove from heat and stand for 10 minutes. Sprinkle with thyme and olive oil.


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