Bulgur with Mushrooms and Almonds

"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"
 
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Ready In:
1hr
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Bring broth to a boil in a large saucepan and slowly add the bulgur without stirring.
  • Reduce heat, cover and simmer for about 45 minutes, until the bulgur is tender.
  • 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.
  • Cover the large saucepan again and simmer until the bulgur is dry and tender.
  • Season with salt and pepper.
  • While the bulgur and oil are simmering, heat a large skillet and add the remaining oil.
  • Sauté the mushrooms until lightly browned.
  • Add the mushrooms and almonds to the bulgur and mix them in.

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RECIPE SUBMITTED BY

As you can see from my nickname and the picture, my avocation (alas, not occupation) is folk dancing. When I'm not doing that I like to cook. Mostly I like to try different ethnic recipes, especially from the Balkan countries. The only recipes that immediately turn me off are those that use canned soup as an ingredient.
 
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