- 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.
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