Bulgur Wheat Pilaf with Mushrooms
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cracked wheat (bulgur)
medium grind |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter
|
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 | cup |
mushrooms
chopped |
*
|
| 4 | cups |
chicken broth
|
|
| ½ | teaspoon |
oregano
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cracked wheat (bulgur)
medium grind |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter
|
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 237 | ml |
mushrooms
chopped |
*
|
| 946 | ml |
chicken broth
|
|
| 2.5 | ml |
oregano
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In large saucepan, bring chicken broth to a boil.
Brown the bulgur in a large skillet in the oil and butter.
Add the green onions and mushrooms and cook for another 1 or 2 minutes.
Pour the bulgur and vegetable mixture into the pan of broth and add the oregano and a little salt and pepper.
