MUSHROOM BULGUR PILAF
Make and share this Mushroom Bulgur Pilaf recipe from Food.com.
Provided by dicentra
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- In a Dutch oven, heat the oil over moderate heat.
- Add the scallions and garlic and sauté for 2 minutes or until the scallions are soft.
- Add the carrots and celery and sauté for 4 minutes or until the carrots are crisp tender.
- Add the mushrooms and sauté for 3 minutes or until the mushrooms are softened.
- Stir in the bulgur, broth, 1 cup of water, rosemary, salt and pepper and bring to a boil.
- Cover and bake for 20 minutes or until the bulgur is tender and the liquid has been absorbed.
Nutrition Facts : Calories 233.8, Fat 4.8, SaturatedFat 0.8, Sodium 321.1, Carbohydrate 41.6, Fiber 8.6, Sugar 2.9, Protein 10.3
BULGUR PILAF WITH MUSHROOMS
From the Natural Gourmet by Annemarie Colbin. Tasty and very easy to make. It makes a ton. The pumpkin seeds give it a nice crunch and the currants give it just a hint of sweetness that goes well with the saltiness of the tamari.
Provided by VegSocialWorker
Categories Grains
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-quart saucepan, bring the broth to a boil. Add the bulgur and return to a boil; then turn off the heat, cover the pot, and set aside until all the water has been absorbed, about 30 minutes.
- In the meantime, wipe and slice the mushrooms thinly. Chop the onion fine. In a large skillet, heat the oil over medium-high heat. Add the onion and mushrooms and saute until they are slightly browned, about 5 minutes. Add the currents and pumpkin seeds and mix well.
- When the bulgur has absorbed all of the broth, remove the cover and fluff the grain with the fork. Scrape the contents of the skillet into the bulgur and toss well to combine. Add tamari to taste.
- Serve immediately.
Nutrition Facts : Calories 278.3, Fat 8.9, SaturatedFat 1.4, Sodium 13.2, Carbohydrate 44.9, Fiber 10.1, Sugar 6, Protein 9.8
VEGAN BULGUR WHEAT PILAF WITH MUSHROOMS
A vegetarian and vegan bulgur pilaf recipe made with mushrooms, bell peppers and green onions in a lime vinaigrette.
Provided by Jolinda Hackett
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- In a medium pan, combine the bulgur wheat and the water or vegetable broth. Cover the pan and allow it to simmer over medium-high heat for about 5 minutes.
- Remove the pan from heat and let it stand, covered, for about 5 more minutes. After 5 more minutes, drain any excess water or vegetable broth from the pan.
- Next, melt the butter or margarine in a large skillet over medium heat. Sautee the mushrooms, onions, and peppers until the onions are clear and soft. Remove from heat.
- Stir in the lemon juice, white wine, fresh parsley, basil, salt, and pepper and gently toss to combine well.
- Combine the vegetable mixture with the prepared cooked bulgur wheat and serve immediately. Enjoy!
Nutrition Facts : Calories 159 kcal, Carbohydrate 25 g, Cholesterol 11 mg, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, Sodium 631 mg, Fat 5 g, ServingSize 8 servings, UnsaturatedFat 2 g
BULGUR WITH WILD MUSHROOMS
Steps:
- Soak dried mushrooms in hot water to cover.
- Heat butter in a skillet large enough to hold all ingredients. Saute onion and celery until soft.
- Meanwhile, clean and slice fresh mushrooms. When onion and celery are cooked, push them to side of pan and saute fresh mushrooms until they begin to color, 4 or 5 minutes.
- Squeeze liquid from dried mushrooms and stir them into the pan. Reserve mushroom-soaking liquid.
- Stir in bulgur and cook over medium heat until bulgur begins to color.
- Stir in beef stock and 1/4 cup of mushroom liquid. Bring to boil, reduce heat to low, cover and cook about 10 minutes, until bulgur grains soften. Season with salt and pepper. Add more mushroom liquid if needed. Freeze if desired.
- To serve, defrost and bring to room temperature. Reheat in 350-degree oven, covered, about 20 minutes, until steaming. Stir in toasted pecans and decorate with parsley.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 3 grams, TransFat 0 grams
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