Bulgur Pilaf With Mushrooms Recipes

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.

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.

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.

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.

Steps:

• In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.
• In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.
• Add the onion and cook, stirring until softened, about 3 minutes.
• Add the garlic and cook, stirring constantly, about 1 minute.
• Add the chickpeas, broth, reserved bulgur (and any accumulated water at bottom of bowl), pimiento (if using), cumin, salt and pepper. Stir well to combine; bring mixture to boil over high heat.
• Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.
• If the bulgur seems to wet (it should be moist but not soggy), increase heat to medium and cook, uncovered, stirring often, until fairly dry.
• Fluff with a fork and serve warm.

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.

Steps:

• Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened - add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.