Bulgur Pilaf With Mushrooms – a delicious recipe with vegetable broth, bulgur, fresh mushrooms, onion, unrefined sesame oil, currants. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a 2-quart saucepan, bring the broth to a boil.
2
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.
3
In the meantime, wipe and slice the mushrooms thinly.
4
Chop the onion fine.
5
In a large skillet, heat the oil over medium-high heat.
6
Add the onion and mushrooms and saute until they are slightly browned, about 5 minutes.
7
Add the currents and pumpkin seeds and mix well.
8
When the bulgur has absorbed all of the broth, remove the cover and fluff the grain with the fork.
9
Scrape the contents of the skillet into the bulgur and toss well to combine.
10
Add tamari to taste.
11
Serve immediately.
927
kcal
Calories
8
g
Fat
118
g
Carbs
117
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 12 vegetable broth (low sodium if you like), 2 cups bulgur, 34 lb fresh mushrooms, 1 medium onion, and more.
Yes, Bulgur Pilaf With Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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