BULGUR WITH CRIMINI MUSHROOMS
I just threw this together one day and now I make it pretty frequently. It's hearty, but not heavy, so very good for a quick lunch. Crimini mushrooms are the same thing as baby portabella, you can use the big ones too and cut them up but I think the small ones are easier to deal with. If you don't have mushroom stock, you can use any good vegetable stock. This is especially good with a little grated Parmesan on top!
Provided by Spice Princess
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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).
- Add the mushrooms and cook, stirring frequently, for about 5 minutes. If the mushrooms give off liquid, cook and stir until the liquid evaporates.
- Add the stock, bulgur, rosemary, thyme, and a good amount of black pepper. Bring to a boil.
- Cover, lower the heat to medium-low, and simmer until the liquid is all absorbed and the bulgur is cooked, about 15 minutes.
- 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!
BULGUR WITH WILD MUSHROOMS
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.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 3 grams, TransFat 0 grams
MUSHROOM AND WHITE BEAN BULGUR SALAD
See how simple salads can deliver complex, compelling flavors in our Mushroom and White Bean Bulgur Salad. This bulgur salad can be ready in 10 minutes.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat. Add mushrooms; cook 3 min., stirring frequently.
- Spoon into medium bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 13 g, Sugar 0 g, Protein 15 g
BULGUR WITH OLIVES AND MUSHROOMS
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse bulgur wheat in water and drain.
- Pour oil into a heavy-bottomed saucepan or casserole and place over high heat. Add mushrooms and cook, stirring, until they begin to brown.
- Add onion, lower heat and continue to saute until the onion is soft and beginning to brown.
- Stir in oregano, garlic, olives and bulgur. Pour in stock or water, cover, reduce heat and cook for about 20 minutes, until water is absorbed and the bulgur is tender.
- Check for seasoning. The olives should make additional salt unnecessary. Stir in parsley and basil and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 360 milligrams, Sugar 4 grams
MUSHROOM BULGUR PILAF
Make and share this Mushroom Bulgur Pilaf recipe from Food.com.
Provided by dicentra
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 233.8, Fat 4.8, SaturatedFat 0.8, Sodium 321.1, Carbohydrate 41.6, Fiber 8.6, Sugar 2.9, Protein 10.3
BULGUR STUFFING WITH BRUSSELS SPROUTS AND DRIED MUSHROOMS
Categories Mushroom Side Bake Sauté Thanksgiving High Fiber Stuffing/Dressing Brussels Sprout Bulgur Simmer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 cups
Number Of Ingredients 9
Steps:
- In a bowl pour boiling water over mushrooms and soak 30 minutes. In a 4-quart saucepan sauté onion in 2 tablespoons butter over moderately high heat, stirring, until softened. Add broth and bring to a simmer. Stir in bulgur and simmer, uncovered, stirring occasionally, 8 minutes.
- Trim and quarter Brussels sprouts. In a large non-stick skillet heat remaining 6 tablespoons butter over moderately high heat until foam subsides and sauté Brussels sprouts, stirring occasionally, until tender, about 10 minutes.
- Remove mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop. Line a sieve set over a bowl with a dampened paper towel or coffee filter and strain reserved soaking liquid into bowl. Chop parsley.
- In a large bowl toss together bulgur mixture, Brussels sprouts, mushrooms, 1/2 cup strained soaking liquid, parsley, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
- For cooking stuffing inside poultry:
- Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°F.-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
- For cooking all or part of stuffing outside poultry:
- In a shallow baking dish bake stuffing, covered, in a 325° F. oven 40 minutes (do not uncover during baking).
More about "bulgur with wild mushrooms food"
BULGUR WITH MUSHROOMS AND VEGETABLES, VEGAN FOOD STOCK ...
From dreamstime.com
BULGUR WITH MUSHROOMS - FOOD-AND-RECIPES.COM
From food-and-recipes.com
BULGUR PILAF WITH MUSHROOMS | IGA RECIPES
From iga.net
BULGUR WITH CHICKEN AND MUSHROOMS RECIPE | AKIS ...
From pinterest.ca
CREAMY BULGUR RISOTTO WITH PORCINI MUSHROOMS - COOKING MY ...
From cookingmydreams.com
CREAMY BULGUR RISOTTO WITH PORCINI MUSHROOMS | RECIPE ...
From pinterest.ca
GARLIC MUSHROOM BULGUR WITH CHICKPEAS - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
BULGUR STUFFING WITH MUSHROOMS - CHEFDECUISINERECIPE FOR ...
From chefdecuisine.com
CALORIES IN AINSLEY HARRIOTT WILD MUSHROOM BULGAR WHEAT ...
From menuwithnutrition.com
MUSHROOM AND CARROT BULGUR RECIPE - CHOWHOUND
From chowhound.com
#023 – BULGUR WITH MUSHROOMS AND FETA
From thecookbookordeal.com
BULGUR WITH CRIMINI MUSHROOMS RECIPES
From tfrecipes.com
SAUTéED MUSHROOMS WITH THYME AND BULGUR - SARA HAAS, RDN
From sarahaasrdn.com
RECIPE: BULGUR MUSHROOM SALAD - JEWISH WORLD - HAARETZ.COM
From haaretz.com
BULGUR WITH MUSHROOMS AND VEGETABLES, VEGAN FOOD STOCK ...
From dreamstime.com
OTTOLENGHI’S BULGUR OR QUINOA WITH MUSHROOMS, FETA & DILL ...
From thealldaykitchen.com
NUTTY WILD MUSHROOM BULGUR - SUNNYLAND MILLS
From sunnylandmills.com
LEMONY BULGUR PILAF WITH GREEN BEANS AND MUSHROOMS - THE ...
From theveganatlas.com
BULGUR PILAF WITH MUSHROOMS | IGA RECIPES
From iga.net
SIDE DISH - SUNNYLAND MILLS
From sunnylandmills.com
BULGUR WITH WILD MUSHROOMS RECIPES
From tfrecipes.com
SIMPLE BULGUR RISOTTO | GRAINS AND PULSE RECIPE | LIVING ...
From livinglekker.com
YOTAM OTTOLENGHI’S MUSHROOM RECIPES | AUTUMN FOOD AND ...
From theguardian.com
MUSHROOM BULGUR PILAF - FOOD HERO
From foodhero.org
BULGUR WITH MUSHROOMS AND FETA | OTTOLENGHI'S SIMPLE ...
From everopensauce.com
BULGAR WHEAT — HOLISTICALLY HEALTHY WITH RACHELLE
From holisticallyhealthywithrachelle.com
TURKISH ROAST PIGEON WITH BULGUR - HANK SHAW'S WILD FOOD ...
From honest-food.net
BULGUR MUSHROOM RISOTTO RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
BULGUR PILAF (AUTHENTIC TURKISH RECIPE) - FOOLPROOF LIVING
From foolproofliving.com
MUSHROOM BULGUR RECIPE | EAT SMARTER USA
From eatsmarter.com
MUSHROOM AND BULGUR SOUP | MATKONATION
From matkonation.com
WILD MUSHROOM JAMBALAYA MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
BULGUR PILAF WITH MUSHROOMS - ALL INFORMATION ABOUT ...
From therecipes.info
BULGUR WITH SPINACH AND MUSHROOMS - PADDOCK POST
From paddockpost.com
EPICUREAN ASPIRATIONS: WILD MUSHROOM BULGUR
From epicureanaspirations.blogspot.com
WHAT'S FOR LUNCH HONEY?: EARTHLY: BULGUR WITH MUSHROOMS
From whatsforlunchhoney.net
BULGUR WITH WILD MUSHROOMS - DINING AND COOKING
From diningandcooking.com
BULGUR WHEAT PILAF WITH MUSHROOMS RECIPE (VEGETARIAN)
From thespruceeats.com
BULGUR WITH MUSHROOMS: CALORIES, NUTRITION FACTS | CALORIE ...
From calorie-charts.info
WILD MUSHROOM AND BULGUR WHEAT CAKES RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love