Bok Choy Skillet Supper

By mrslopes

Bok choy halves are steamed over bulgur as it cooks for a one-pot meal that can go directly from stove to table.

Ingredients

• 2 tsp. garlic-flavored olive oil, divided, plus more for drizzling
• 8 oz. button mushrooms, sliced (2 cups)
• 8 cherry or grape tomatoes, halved
• 2 shallots, finely chopped (1/4 cup)
• 1 cup bulgur
• 1 cup mushroom broth
• 1 sprig fresh thyme plus 1 tsp. fresh thyme leaves, divided
• 4 small bok choy halved

Preparation

Step 1

1. Heat 1 tsp. garlic 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.
2. Add remaining 1 tsp. garlic oil to skillet. Stir in shallots, and saute 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.
3. Arrange bok choy halves on top of bulgur with leaves pointing outward (like spokes in a wheel). Sprinkle mushrooms and tomatoes between bok choy halves. Cover, and simmer 5 minutes more. Remove from heat, and let stand 10 minutes. Sprinkle with thyme leaves, and drizzle with garlic oil.