Caramelized Onion Mushroom And Bulgur Pilaf Recipes

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CARAMELIZED ONION, MUSHROOM AND BULGUR PILAF



Caramelized Onion, Mushroom and Bulgur Pilaf image

This is a wonderful, nutty side that is great as a base for a stew or a creamy stroganoff type dish. From Weightwatchers.com. This is 2 points per serving or core.

Provided by KelBel

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups vegetable broth
1 cup uncooked bulgur
1 cup water
2 teaspoons olive oil
1 1/2 cups onions, chopped
8 ounces cremini mushrooms, thinly sliced
4 cups Baby Spinach
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a medium saucepan over medium-high heat, bring broth, bulgur and water to a boil; cover, reduce heat to low and simmer until bulgur is tender, about 10 to 12 minutes.
  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook over medium heat, stirring occasionally, until onions are golden and tender, about 8 minutes.
  • Add mushrooms and cook, stirring occasionally, until mushrooms are golden and tender, about 5 minutes. Add spinach, salt and pepper and cook, stirring, until spinach wilts, about 1 minute more.
  • Spoon bulgur into skillet; stir over low heat until well-combined.

Nutrition Facts : Calories 150.3, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.8, Sodium 390.9, Carbohydrate 28.5, Fiber 5.7, Sugar 3.6, Protein 5.8

MUSHROOM BULGUR PILAF



Mushroom Bulgur Pilaf image

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

1 tablespoon olive oil
4 scallions, thinly sliced
2 cloves garlic, minced
1 carrot, thinly sliced
1 rib celery, thinly sliced
1/2 lb mushroom, thinly sliced
1 cup coarse bulgur
1 1/2 cups chicken broth
1/4 teaspoon crumbled dried rosemary
salt and pepper

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 WITH WILD MUSHROOMS



Bulgur With Wild Mushrooms image

Provided by Marian Burros

Categories     side dish

Time 40m

Yield 10 servings

Number Of Ingredients 10

3/4 ounce dried mushrooms
1/4 cup unsalted butter
3/4 pound onion, diced
2 medium stalks celery, diced
1/4 pound fresh wild mushrooms, preferably cremini, shiitake and chanterelle
1 1/2 cups bulgur
1 3/4 to 2 1/4 cups beef stock
Salt and freshly ground black pepper to taste
1 cup toasted pecans, coarsely chopped
Parsley for garnish

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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