Rummaging through my cabinets this afternoon I found a half-full package of bulgur (aka. cracked wheat) that I had bought way back in February when making vegetarian chili for the superbowl game. I was immediately inspired to recreate one of my favorite side dishes, Mushroom Bulgur. There is a restaurant in midtown Manhattan that serves this dish alongside turkey meatballs, and it has quickly become one of my favorite combinations. Cooking bulgur is similar to making couscous, except you cook the grains a bit longer. It’s simple, healthy and totally delicious. — Erica P.
Click through for Erica’s recipe!
Serves 2 (as a side)
1 cup chicken or vegetable broth
½ cup bulgur
1 Tbsp.olive oil
4 large white button mushrooms, sliced
2 Tbsp. raw cashew halves
1. Bring your broth to a boil in a medium covered saucepot. Stir in bulgur, reduce heat to low, cover and simmer 12- 15 minutes, or until all the liquid is absorbed.
2. Meanwhile, heat the olive oil in a large nonstick skillet. Add your mushroom slices in a single layer and let cook, without stirring, 5 minutes. Flip mushrooms and cook another 3 minutes. Stir in cashews and cook 30 seconds more.
3. Transfer mushroom mixture to the pot with the bulgur and stir to combine.