Ginger Peach Bulgur Wheat

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Trying to decide what to serve at your next cook-out? Be sure to add Ginger Peach Bulgur Wheat to your menu. It’s a quick and easy side dish that’s filled with fresh summertime flavors and the goodness of whole grains. Enjoy!


  • 1 14.5-oz can chicken broth
  • 1 cup Hodgson Mill Bulgur Wheat
  • 1 tsp honey
  • 2 Tbsp balsamic vinegar
  • 1 1/2 tsp fresh ginger, peeled and finely grated
  • 1 1/2 Tbsp vegetable oil
  • pinch of salt
  • 1/4 cup fresh basil, thinly sliced
  • 1/4 cup goat cheese, crumbled


Combine the bulgur and chicken broth in a medium saucepan and bring the mixture to a boil.  Cover and simmer for 15 minutes or until the liquid has been completely absorbed.  Fluff the cooked grains with a fork and then spread them out onto a rimmed sheet pan to cool.  Set aside.

Whisk the balsamic vinegar, honey, ginger, oil and pinch of salt in a small bowl until thoroughly mixed.  Set aside.

In a medium-size bowl, combine the bulgur, peaches, and basil.  Pour the dressing over the top and gently toss together.  Transfer the mixture to a decorative bowl, if desired, and top with goat cheese.  Serve immediately.  Leftovers can be refrigerated for up to two days. 

Serves 6 Print this Recipe

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