CentMenu / Lunch
Mushroom bulgur pilaf
Browned mushrooms give this simple grain pilaf a deep savory flavor.
VeganNo dairy ingredients
Ingredients
4 servings · US + metric
- 10.58 oz (300 g) bulgur
- 1.1 lb (500 g) mushrooms
- 1 onion
- 1¾ tbsp (25 ml) sunflower oil
- 1 vegetable stock cube
- 1½ tsp (2 g) dried thyme
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pan over medium heat. Finely chop 1 onion and sauté for 5 minutes.
Slice 1.1 lb (500 g) mushrooms, add and fry over medium-high heat for 7 minutes, until the liquid evaporates.
Stir in 10.58 oz (300 g) bulgur, 1 vegetable stock cube, 1½ tsp (2 g) dried thyme, ½ tsp (3 g) salt and twice the bulgur volume of water; bring to a boil and cover.
Cook over low heat for 12–15 minutes, until tender; rest off the heat for 5 minutes, then fluff.