Garlicky Bulgur Wheat with Bone Broth
A lower-GI alternative to rice. Bulgur wheat is a quick-cooking, whole-grain product, and it's chewy and delicious!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- 1 tablespoon chicken fat schmaltz or olive oil
- 2 cloves garlic minced
- 1 1/2 cups bone broth or low sodium vegetable broth
- 1 cup coarse bulgur wheat
- 1/2 teaspoon fine sea salt
Add the schmaltz and garlic to the Instant Pot and select the Sauté setting. Sauté for 4 minutes, until the garlic has turned a toasty brown color but has not burned.
Add the broth and use a wooden spoon to nudge any browned bits from the bottom of the pot. Add the bulgur wheat and salt, and stir to combine, making sure all of the grains are submerged in the broth.
Secure the lid in the Sealing position. Cancel the cooking program, then select the Pressure Cook or [b}Manual setting and set the cooking time for 10 minutes at low pressure. (Depending on the temperature of the broth, it will take about 5-10 minutes for the pot to come up to pressure before the cooking program begins.)
When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release the remaining steam.
Fluff the bulgur wheat with a fork. Transfer it to a bowl or serving plates and serve warm.
Serving: 1g | Calories: 146kcal | Carbohydrates: 22g | Protein: 8g | Fat: 4g | Sodium: 262mg | Fiber: 4g