Bulgur With Mushrooms And Carrots

1. 1

   Heat oil in a medium saucepan over medium heat. When it shimmers, add shallots and cook until just beginning to soften, about 2 minutes. Add mushrooms, season with salt and freshly ground black pepper, and cook until moisture released is almost evaporated, about 4 to 5 minutes.

2. 2

   Increase heat to medium high. Add wine and cook until almost evaporated, about 3 minutes. Add water and bring to a boil. Stir in salt and bulgur and cover.

3. 3

   Reduce heat to low and simmer for 10 minutes. Stir in carrots and simmer until fork tender, about 5 minutes more. Turn off heat and let stand covered for 5 minutes. Fluff with a fork , add parsley and lemon juice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.