BULGUR & WILD RICE CASSEROLE
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.
Provided by Roosie
Categories Rice
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large saucepan or stockpot, melt butter over medium heat.
- Add bulgar and cook for about 2 minutes.
- Stir in celery and onion and cook for about 3 more minutes, or until just tender.
- Stir in broth, cooked wild rice, parsley, pepper and if using dried, the basil and oregano.
- Bring to a boil, reduce to a simmer, cover and simmer for 10 minutes.
- Stir in mushrooms, walnuts and, if using fresh, the basil and oregano.
- Transfer to a 2-QT baking dish with cover.
- Cook, covered, for about 20 minutes or until all the liquid is absorbed.
- For Vegetarian do not use chicken broth.
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