Bulgur Pilaf with Something Hefty and Something Green

1. Put 1/3 cup vegetable oil in a large pot over medium heat.

Trim and peel 1 medium onion, halve it lengthwise, and slice it thinly. Drop it in the pot.

Peel 1 inch ginger and chop it; drop it in the pot.

2. Sprinkle the onion and ginger with salt and pepper and cook, stirring occasionally, until they’re soft, about 5 minutes.

Rinse 2 cups edamame in a colander under warm water to thaw them a little, then add to the pot with the onions and ginger.

Trim 1 1/2 pounds bok choy and cut the leaves from the stems; chop the stems and add them to the pot.

Chop the leaves; leave them on the cutting board.

3. Cook the vegetables and edamame, using a fork or potato masher to break up the beans and bok choy stems, until everything is soft and fragrant, about 5 minutes. Add 1 cup bulgur and a little more salt. Stir until the mixture sizzles and the grain is glossy, another minute or two.

4. Add 3 cups water and bring to a boil. Scatter the bok choy leaves on top, cover the pot, and turn off the heat. Let the pilaf sit undisturbed until the bulgur is tender, 10 to 15 minutes.

Halve the lemon.

5. When the bulgur is tender, squeeze in the lemon juice through a strainer or your fingers to catch the seeds; fluff the pilaf with a fork. Taste and adjust the seasoning. Serve, passing soy sauce at the table.

— Recipe from How to Cook Everything Fast Completely Revised Edition