I’m a little obsessed with peanut sauce. Who is with me? It makes everything taste amazing. If you love peanut sauce, you HAVE to try this recipe! It pairs so well with fluffy bulgur wheat and spring veggies like asparagus and peas. This is another one of those recipes that was inspired by things in my fridge and cupboard in an effort to use up what I have and avoid the grocery store for as long as possible. I bought a massive bunch of asparagus at Costco and have been cooking it in every meal all week. This was the first time my usually not-picky daughter has actually eaten asparagus without spitting it out. She DEVOURED it and asked for more three times.
I love bulgur wheat and the slightly chewy, but fluffy texture. You cook it just like rice and can use it to mix it up when you are sick of plain old rice, but want a whole grain option. I buy mine in the bulk bins at my grocery store (Sprouts, Whole Foods, Winco), but I know Bob’s Red Mill makes it, too. And I am certain I have seen it at Trader Joe’s. If you can’t find it or if you are gluten free, this recipe would work beautifully with quinoa, too!
This recipe is a cinch to make and you could have it on your table in a half hour if you prepare the veggies and sauce while the bulgur is cooking. You could also make the sauce and bulgur ahead of time to make dinner come together even quicker.
Just make sure you use natural peanut butter. Its more runny and way healthier. Just check ingredients and make sure it just says salt and peanuts. I love Kroger Brand (which I can find at Smith’s, now that I don’t live near Kroger) because its usually the cheapest, yummiest, and easiest to stir together. Trader Joe’s is my second favorite natural peanut butter. But really, any will do!
Recipe by Edible Experiments