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Bulgur Wheat Recipe with Black Garlic and Edamame

Recipe Courtesy of Ally Jane Grossan

Prep time:  5 mins | Cook time:  35 mins

Total time:  40 mins | Serves: 4


  • 1 cup bulgur

  • 1 cup frozen edamame beans in their shells

  • 3 cloves black garlic, chopped (or 4 cloves roasted garlic*)

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon olive oil


  1. In a saucepan over medium-high heat, bring the bulgur and 2 cups of water to a boil (about 5 minutes) and then lower the heat and simmer for 20 minutes (there is no need to cover it). If there is excess water drain the bulgur fluff with a fork and set aside.

  2. Bring a small sauce pan of salted water to a boil. Add the frozen edamame and cook for 5 minutes. Drain the beans and immediately run under cold water then remove the beans from their pods.

  3. In a large frying pan heat 1 teaspoon of olive oil over medium high heat. Add the garlic and edamame beans and sauté for 3 minutes, then add the bulgur and lemon juice. Cook for another 2 minutes and add salt to taste.

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