Bulgur With Crimini Mushrooms

1. 1

   Heat the oil in a large saucepan over medium heat. When hot, put in the onion and garlic and cook, stirring, until the onion turns translucent (a couple minutes).

2. 2

   Add the mushrooms and cook, stirring frequently, for about 5 minutes. If the mushrooms give off liquid, cook and stir until the liquid evaporates.

3. 3

   Add the stock, bulgur, rosemary, thyme, and a good amount of black pepper. Bring to a boil.

4. 4

   Cover, lower the heat to medium-low, and simmer until the liquid is all absorbed and the bulgur is cooked, about 15 minutes.

5. 5

   If your stock is not salted, you may want to give it a sprinkling of salt before serving. You may also want to garnish it with additional fresh herbs or a grating of Parmesan. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.