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Ingredients
| unsalted butter: 1/4 cup |
| dry bulgur: 1 cup |
| celery (chopped): 1 cup |
| onions (chopped): 1/2 cup |
| chicken broth: 3 cups |
| wild rice: 1/2 cup |
| parsley: 1/2 cup |
| fresh basil (chopped): 1 tsp |
| white mushrooms (sliced): 2 cups |
Bulgur-wild rice casserole
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. Preheat oven to 350 degree F. In a large saucepan melt margarine or butter over medium heat. Add bulgur; cook for 2 minutes. Stir in the celery and onion.
2. Cook and stir 3 minutes more or until vegetables are just tender. Stir in the chicken broth, cooked wild rice, parsley, pepper, and, if using, dried basil and dried oregano.
3. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in mushrooms, walnuts, and, if using, fresh basil and oregano. Transfer mixture to a 2-quart casserole. Bake, covered, for 30 minutes or until liquid is absorbed. Makes 8 to 10 servings.