Best Bulgur With Olives And Mushrooms Recipes

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MUSHROOM BULGUR PILAF



Mushroom Bulgur Pilaf image

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

1 tablespoon olive oil
4 scallions, thinly sliced
2 cloves garlic, minced
1 carrot, thinly sliced
1 rib celery, thinly sliced
1/2 lb mushroom, thinly sliced
1 cup coarse bulgur
1 1/2 cups chicken broth
1/4 teaspoon crumbled dried rosemary
salt and pepper

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 WITH CRIMINI MUSHROOMS



Bulgur With Crimini Mushrooms image

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

1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
3 cups chopped crimini mushrooms
2 cups mushroom stock
1 cup bulgur
1/2 teaspoon minced fresh rosemary
1/2 teaspoon fresh thyme leave
freshly ground black pepper

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 OLIVES AND MUSHROOMS



Bulgur With Olives And Mushrooms image

Provided by Florence Fabricant

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 cup bulgur wheat
Cold water
3 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
1 cup chopped onion
1/2 teaspoon oregano
1/2 teaspoon minced garlic
1 cup chopped, pitted black oil-cured olives
1 1/2 cups chicken stock or water
1/2 tablespoon minced parsley
1 tablespoon minced fresh basil

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

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