Mushroom Bulgur Pilaf

This pilaf is great, because it’s simple and the only required ingredient is bulgur, you can sub mushrooms for veggies, tofu, tempeh and it will still be delicious.

This recipe yields about 6 servings.

Ingredients

• 1 cup bulgur
• 500g button mushrooms, sliced
• 2 large onions, finely chopped
• 1 bell pepper, diced
• 2 cups vegetable broth (I also like to use white wine)
• 2 tsp garlic powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Any herbs (I prefer dried fenugreek leaves for this recipe)

Instructions

1. Preparation: Rinse bulgur in cold water and drain. Slice mushrooms, dice the bell pepper, and chop the onion.
2. Cook the Vegetables: Heat a large pan. Add the onions and bell peppers with some water, sautéing until softened. I prefer to not use oil, as I don't think it is necessary here. Stir in the mushrooms and cook until they release their moisture and start to brown.
3. Spice It Up: Sprinkle the garlic powder, cumin, and paprika over the vegetables. If using dried herbs, add them now. Stir well to coat and cook for another minute.
4. Bulgur Time: Add the bulgur to the pan. Stir to mix with the vegetables.
5. Simmer and Steam: Pour in the vegetable broth/wine/water. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the bulgur is tender and the liquid is absorbed. Add more liquid if you see it's drying out.
6. Finishing Touches: Season with salt and pepper to taste. Fluff the bulgur with a fork.
7. Serve: Garnish with fresh herbs if you have them. Serve warm as a delightful main dish.