Vegan Bulgur Wheat Pilaf With Mushrooms Food

BULGUR PILAF WITH MUSHROOMS

Steps:

• In a 2-quart saucepan, bring the broth to a boil. 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.
• In the meantime, wipe and slice the mushrooms thinly. Chop the onion fine. In a large skillet, heat the oil over medium-high heat. Add the onion and mushrooms and saute until they are slightly browned, about 5 minutes. Add the currents and pumpkin seeds and mix well.
• When the bulgur has absorbed all of the broth, remove the cover and fluff the grain with the fork. Scrape the contents of the skillet into the bulgur and toss well to combine. Add tamari to taste.
• Serve immediately.

VEGAN BULGUR WHEAT PILAF WITH MUSHROOMS

Steps:

• Gather the ingredients.
• In a medium pan, combine the bulgur wheat and the water or vegetable broth. Cover the pan and allow it to simmer over medium-high heat for about 5 minutes.
• Remove the pan from heat and let it stand, covered, for about 5 more minutes. After 5 more minutes, drain any excess water or vegetable broth from the pan.
• Next, melt the butter or margarine in a large skillet over medium heat. Sautee the mushrooms, onions, and peppers until the onions are clear and soft. Remove from heat.
• Stir in the lemon juice, white wine, fresh parsley, basil, salt, and pepper and gently toss to combine well.
• Combine the vegetable mixture with the prepared cooked bulgur wheat and serve immediately. 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.

BULGUR PILAF WITH CHICKPEAS

Steps:

• In a medium bowl, combine bulgur and boiling water. Let stand 10 minutes to soften.
• In a deep-sided skillet with a lid heat olive oil and sesame oil over medium heat.
• Add the onion and cook, stirring until softened, about 3 minutes.
• Add the garlic and cook, stirring constantly, about 1 minute.
• Add the chickpeas, broth, reserved bulgur (and any accumulated water at bottom of bowl), pimiento (if using), cumin, salt and pepper. Stir well to combine; bring mixture to boil over high heat.
• Reduce heat to low, cover and simmer until the bulgur has absorbed all the liquid, about 15 minutes.
• If the bulgur seems to wet (it should be moist but not soggy), increase heat to medium and cook, uncovered, stirring often, until fairly dry.
• Fluff with a fork and serve warm.

MUSHROOM BULGUR PILAF

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.

BULGUR WHEAT PILAF

Steps:

• Place bulgur in a heat-proof bowl and pour 1 1/2 cups boiling water over it. Let stand for 45 minutes to 1 hour, until most of the water is absorbed by the wheat. Drain.
• Heat oil in saucepan. Saute onion for about 3 minutes. Add garlic, salt, pepper. Saute for 10 seconds.
• Stir the drained bulgur wheat into the onion mixture. Cook for 4-5 minutes. The excess moisture will cook away and then the wheat will begin to brown and become fluffy.
• Add in the frozen peas. Mix well and cook for about 1 minute longer. Stir in the butter.
• Serve immediately.