Mushroom Bulgur Pilaf Recipes

MUSHROOM BULGUR PILAF

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.

VEGAN BULGUR WHEAT PILAF WITH MUSHROOMS

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!

SIMPLE BULGUR PILAF

Steps:

• Heat olive oil and saute onions until soft.
• Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
• Add bulgur, stir and cook briefly, 1-2 minutes.
• Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
• Fluff briefly before serving.

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.