27749 Mushroom and Carrot Bulgur 40 mins 15 mins 3 to 4 servings Thu Sep 17 12:13:05 -0700 2009 Thu Sep 17 12:13:05 -0700 2009 Easy American Hack http://www.chow.com/recipes/27749 Thu, 17 Sep 2009 19:13:05 GMT 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 our Easy Weeknight Dinner menu.

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  • 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.
    • ]]>     http://www.chow.com igr411 51 Side Dish 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

    ]]>     1/2 cup peeled, small-dice carrot

    ]]>     1/4 cup diced celery

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