Mushroom and Carrot Bulgur Recipe
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Why settle for boring brown rice or another baked potato? Taking a couple of extra minutes to build a good flavor foundation can transform a sometimes-too-healthy-tasting grain like bulgur into a side dish that supports a saucy entrée without stealing the spotlight.
This recipe was featured as part of both our Easy Weeknight Dinner menu and our Supercharge with Superfoods photo gallery.
INGREDIENTS
- 1 tablespoon olive oil
- 2 tablespoons minced shallots
- 1 cup cremini mushrooms, small dice
- 1/4 cup dry white wine
- 2 cups water
- 3/4 teaspoon kosher salt
- 1 cup medium-grind bulgur
- 1/4 cup peeled, small-dice carrots
INSTRUCTIONS
- Heat oil in a medium saucepan over medium heat. When it shimmers, add shallots and cook until just beginning to soften, about 2 minutes. Add mushrooms, season with salt and freshly ground black pepper, and cook until moisture released is almost evaporated, about 4 to 5 minutes.
- Increase heat to medium high. Add wine and cook until almost evaporated, about 3 minutes. Add water and bring to a boil. Stir in salt and bulgur and cover.
- Reduce heat to low and simmer for 10 minutes. Stir in carrots and simmer until fork tender, about 5 minutes more. Turn off heat and let stand covered for 5 minutes. Fluff with a fork and serve.
wow. so this looks good.
Now you're talking. It was screaming for some crunch and leaf.
Diced roasted parsnips plus sauteed escarole with a little garlic perks up just about any grain.
This was my first adventure into using bulgur and I really enjoyed it. I also used chicken stock and the flavor was great. I was actually kind of worried the recipe wouldn't be flavorful enough for me (I like things bold and exciting!) but this was surprisingly tasty.
I made this last night with a few tweaks and it was delish. I used veggie stock in place of water and added tons more carrots and mushrooms. I finished it off with fresh Italian parsley and toasted slivered almonds.
mtbelle, sure, you could use any root vegetable with similar density and water content, like beets, turnip, rutabaga, parsnip, or potato. Just keep the dice on the smaller side to account for quicker cooking time.
without messing with the flavor or cooking ease to much, is there a different veggie than carrots that could be used?
val ann c & Jennalynn, The flavor profiles in this recipe would work well with either barley or quinoa, however the cooking times for the grains and the vegetables would vary. This recipe has specific moisture measurements,timing, and ingredients for bulgur and the "Easy Weeknight Menu", but I'm sure one of you guys could come up with a great hack to post!
Anyone think this would work with barley instead of bulger?
Sounds great. I'll bet it would work with quinoa in place of bulgur.
I second GretchenS - adding more veggies and replacing the water with stock makes this recipe even more comforting. I also added some diced celery that I needed to get rid of - it's the perfect side dish for so many things....
This is good as written but becomes great with the following tweaks: double up on mushrooms and carrots and use homemade chicken stock instead of water. I also like some chopped parsely folded in before serving -- chives would probably be good too.
This sounds great!