Bulgur with Mushrooms and Almonds |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I got this recipe with my Mastercook program. Apparently it originally came from Cook's Magazine, June 1990. Bulgur makes a tasty change from rice. I serve this either a leafy green vegetable or a tossed green salad. The 0 minutes prep time assumes that you buy your mushrooms already sliced and you can find toasted slivered almonds. If not, it is about 10 minutes Ingredients:
1 quart vegetable broth |
2 1/2 cups bulgur |
5 tablespoons olive oil |
salt & freshly ground black pepper |
12 ounces mushrooms |
1/2 cup toasted slivered almonds |
Directions:
1. Bring broth to a boil in a large saucepan and slowly add the bulgur without stirring.
2. Reduce heat, cover and simmer for about 45 minutes, until the bulgur is tender.
3. Heat 3 tablespoons of the oil in a small saucepan until it is hot, but not quite smoking, and immediately pour the oil over the bulgur.
4. Cover the large saucepan again and simmer until the bulgur is dry and tender.
5. Season with salt and pepper.
6. While the bulgur and oil are simmering, heat a large skillet and add the remaining oil.
7. Sauté the mushrooms until lightly browned.
8. Add the mushrooms and almonds to the bulgur and mix them in.
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