Thai-Inspired Carrot with Capers
Bring the broth to a boil, then add the bulgur. Simmer gently for 10 minutes over medium heat. Peel and thinly slice the carrots. Peel the onions, cut in halve, and slice into rings. Drain the capers thoroughly.
Heat the oil in a wok and sauté the onions for 2-3 minutes, stirring occasionally. Mix in the carrots, and sauté over medium heat for 5 minutes. Mix in the curry paste, and sauté briefly. Deglaze with the rice wine and the soy sauce, and simmer for 5-8 minutes. Mix in the bulgur and capers. Toss to combine, heat through, and season to taste with salt and pepper.