MUSHROOM BULGUR
The Mushroom Bulgur recipe out of our category Grain! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Peel and finely chop the onion. Heat half of the butter in a pan and sweat the onion in it until soft, then stir in the bulgur and sauté briefly. Pour in the broth, bring to a boil, cover and simmer for 10-15 minutes until the liquid is absorbed.
- Meanwhile, clean the mushrooms and slice thinly.
- Heat the olive oil in a pan. Cook the mushrooms until they are browned and slightly soft. Season with salt and pepper. Add the mushrooms and their juices to the bulgur. Stir everything together, cover and keep warm.
- Toast the almonds and hazelnuts in a dry skillet until fragrant, then stir together with the remaining butter. Mix the nuts and parsley with the bulgur. Season to taste and serve.
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
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 OLIVES AND MUSHROOMS
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse bulgur wheat in water and drain.
- Pour oil into a heavy-bottomed saucepan or casserole and place over high heat. Add mushrooms and cook, stirring, until they begin to brown.
- Add onion, lower heat and continue to saute until the onion is soft and beginning to brown.
- Stir in oregano, garlic, olives and bulgur. Pour in stock or water, cover, reduce heat and cook for about 20 minutes, until water is absorbed and the bulgur is tender.
- Check for seasoning. The olives should make additional salt unnecessary. Stir in parsley and basil and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 360 milligrams, Sugar 4 grams
QUINOA WITH MUSHROOMS
Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.
Provided by Jen Cardenas
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
- Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g
BULGUR STUFFING WITH BRUSSELS SPROUTS AND DRIED MUSHROOMS
Categories Mushroom Side Bake Sauté Thanksgiving High Fiber Stuffing/Dressing Brussels Sprout Bulgur Simmer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 cups
Number Of Ingredients 9
Steps:
- In a bowl pour boiling water over mushrooms and soak 30 minutes. In a 4-quart saucepan sauté onion in 2 tablespoons butter over moderately high heat, stirring, until softened. Add broth and bring to a simmer. Stir in bulgur and simmer, uncovered, stirring occasionally, 8 minutes.
- Trim and quarter Brussels sprouts. In a large non-stick skillet heat remaining 6 tablespoons butter over moderately high heat until foam subsides and sauté Brussels sprouts, stirring occasionally, until tender, about 10 minutes.
- Remove mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop. Line a sieve set over a bowl with a dampened paper towel or coffee filter and strain reserved soaking liquid into bowl. Chop parsley.
- In a large bowl toss together bulgur mixture, Brussels sprouts, mushrooms, 1/2 cup strained soaking liquid, parsley, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
- For cooking stuffing inside poultry:
- Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°F.-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
- For cooking all or part of stuffing outside poultry:
- In a shallow baking dish bake stuffing, covered, in a 325° F. oven 40 minutes (do not uncover during baking).
CARAMELIZED ONION, MUSHROOM AND BULGUR PILAF
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
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
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