- 2 oranges
- 2 teaspoons canola oil
- 2 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1 cup bulgur, rinsed (see Ingredient note)
- 2 teaspoons brown sugar
- 1/4 teaspoon salt, or to taste
- 1/3 cup slivered almonds
- 2/3 cup chopped scallions
- 1 tablespoon reduced-sodium soy sauce
- Zest 1 orange; reserve the zest. Juice both oranges. If necessary, add enough water to the juice to measure 1 1/2 cups total.
- Heat oil in a large heavy saucepan over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bulgur and stir to coat. Add the orange juice, brown sugar and salt; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the bulgur is tender and most of the liquid has been absorbed, 15 to 25 minutes.
- Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring frequently, until light golden and fragrant, 2 to 3 minutes.
- Add scallions, soy sauce and the reserved orange zest to the bulgur; mix gently and fluff with a fork. Serve sprinkled with the almonds.