• 2 tsp. olive oil, divided, plus more for drizzling

  • 8 oz. button mushrooms, sliced (2 cups)

  • 8 cherry or grape tomatoes, halved

  • 2 garlic scapes or shallots, finely chopped (¼ cup)

  • 1 cup bulgur

  • 1 cup mushroom or other broth

  • 1 sprig fresh sage or thyme plus 1 tsp. fresh thyme/sage leaves, divided

  • 1 head bok choy, divided and sliced into ribbons.


1. Heat 1 tsp. olive oil in skillet over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned. Transfer to plate. Add tomatoes to skillet cut-side down, and cook 2 minutes, or until browned. Transfer to plate.

  1. Add remaining 1 tsp. garlic oil to skillet. Stir in scapes or shallots, and sauté 2 to 3 minutes. Stir in bulgur until grains are coated with oil. Add broth, thyme sprig, and 1 1/2 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes.

  2. Arrange bok choy on top of bulgur. Sprinkle mushrooms and tomatoes among bok choy slices. Cover, and simmer 5 minutes more. Remove from heat, and let stand 10 minutes. Sprinkle with thyme leaves, and drizzle with garlic oil.

Serves 4

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