Bulgur & Wild Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Did you know that wild rice is not actually rice, but the seed of a grass native to the lakes of the upper Midwest and southern Canada? Bulgar is made by steam-cooking and drying whole-wheat kernels, then cracking them into pieces. From BH&G. Healthy stuff! This is easy to make vegan- just use a vegan margarine and vegetable broth and you're set. This uses cooked wild rice, so if you've got some left over, this might be a good one to try. I think it would probably freeze well, too. Ingredients:
1/4 cup butter |
1 cup bulgar wheat |
1 cup celery, chopped |
1/2 cup onion, chopped |
3 cups chicken broth or 3 cups vegetable broth |
1 1/2 cups wild rice, cooked |
1/2 cup fresh parsley, chopped |
1/4 teaspoon fresh ground pepper |
1 tablespoon fresh basil, minced or 1 teaspoon dried basil |
1 teaspoon fresh oregano, minced or 1/2 teaspoon dried oregano |
2 cups fresh mushrooms, sliced |
1 cup pecans, chopped |
Directions:
1. Preheat oven to 350°F.
2. In a large saucepan or stockpot, melt butter over medium heat.
3. Add bulgar and cook for about 2 minutes.
4. Stir in celery and onion and cook for about 3 more minutes, or until just tender.
5. Stir in broth, cooked wild rice, parsley, pepper and if using dried, the basil and oregano.
6. Bring to a boil, reduce to a simmer, cover and simmer for 10 minutes.
7. Stir in mushrooms, walnuts and, if using fresh, the basil and oregano.
8. Transfer to a 2-QT baking dish with cover.
9. Cook, covered, for about 20 minutes or until all the liquid is absorbed.
10. For Vegetarian do not use chicken broth.
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