This completely plant-based recipe demonstrates how well bulgur—which is partially cooked cracked wheat—works with all sorts of flavor profiles. Instead of steeping this bulgur in plain water, you get all the other ingredients and seasonings going in a big pot first, then let the grains steep and soak in all that flavor while you set the table. Edamame and bok choy provide the example, then build in the variations that follow and your own ideas.
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