Bok Choy Skillet Supper
Ingredients
Yield: 6 servings
8 ounces button mushrooms, sliced
1 cup chopped onion
1 pineapple, sliced and cut into 2 inch pieces
1 cup bulgur
1 ½ cups vegetable stock
1 teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 baby bok choy, quartered lengthwise
1 ½ cups halved cherry tomatoes
Nutrition information
Serving size: 1 cup
Calories: 171
Total Fat: 0.7 g
Saturated Fat: 0.1 g
Monounsaturated Fat: 0.1 g
Polyunsaturated Fat: 0.3 g
Protein: 6 g
Carbohydrate: 37 g
Sugars: 7.8 g
Dietary Fiber: 6.8 g
Sodium: 208 mg
Source: Adapted from vegetariantimes.com
Instructions
1. Add to a large skillet: mushrooms, onion, pineapple, bulgar, stock, thyme, salt and black pepper.
2. Heat over medium-high heat until it reaches a simmer. Reduce the heat, cover and cook for 10 minutes.
3. Stir and cook 5 more minutes.
4. Arrange bok choy quarters on top, with the leaves pointed outward (like spokes in a wheel).
5. Place the tomato halves in-between the bok choy.
6. Cover and continue to cook for 10 minutes.