Total Time
Prep 10 mins
Cook 25 mins

Very nice alternative to rice. If you're looking for a healthy alternative to dressing, this dish has the flavors of stuffing - without the fat.

Ingredients Nutrition


  1. In small saucepan, bring chicken broth and salt to boil; add bulgur.
  2. Reduce heat; cover and simmer for 20-25 minutes, or until broth is absorbed and bulgur is tender.
  3. In small skillet, heat olive oil.
  4. Add vegetables and saute until onion is tender but not brown.
  5. Add garlic at the last minute or two.
  6. Stir in cooked bulgur.
  7. Salt and pepper to taste.


Most Helpful

This has a good flavor, but it came out really wet. Not sure if bulgur is supposed to do that. I doubled the recipe and used 1/2 C bulgur and 2 C broth and simmered 25 minutes, but it was still liquidy, so I added some more bulgur and let it simmer for 15 more minutes. The broth was soaked up, but the bulgur was still very wet. I used zucchini instead of mushrooms and used dried minced onions. Doesn't need the salt and pepper if you have flavorful chicken broth. Will save and try to play with it a bit.

WI Cheesehead April 25, 2007

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