Mushroom Bulgur Pilaf Recipe

Name: Mushroom Bulgur Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 scallions, thinly sliced; 2 cloves garlic, minced; 1 carrot, thinly sliced; 1 rib celery, thinly sliced; 1/2 lb mushroom, thinly sliced; 1 cup coarse bulgur; 1 1/2 cups chicken broth; 1/4 teaspoon crumbled dried rosemary; salt and pepper

Servings: persons

1 tablespoon olive oil
4 scallions, thinly sliced
2 cloves garlic, minced
1 carrot, thinly sliced
1 rib celery, thinly sliced
1/2 lb mushroom, thinly sliced
1 cup coarse bulgur
1 1/2 cups chicken broth
1/4 teaspoon crumbled dried rosemary
salt and pepper

1
Preheat the oven to 350.
2
In a Dutch oven, heat the oil over moderate heat.
3
Add the scallions and garlic and saute for 2 minutes or until the scallions are soft.
4
Add the carrots and celery and saute for 4 minutes or until the carrots are crisp tender.
5
Add the mushrooms and saute for 3 minutes or until the mushrooms are softened.
6
Stir in the bulgur, broth, 1 cup of water, rosemary, salt and pepper and bring to a boil.
7
Cover and bake for 20 minutes or until the bulgur is tender and the liquid has been absorbed.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 scallions, thinly sliced, 2 cloves garlic, minced, 1 carrot, thinly sliced, and more.

Yes, Mushroom Bulgur Pilaf 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.

Mushroom Bulgur Pilaf

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