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Mushroom and Carrot Bulgur

Mushroom and Carrot Bulgur

Ingredients (8)

  • 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
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Nutritional Information
  • Calories223
  • Fat5.17g
  • Saturated fat0.74g
  • Trans fat
  • Carbs38.75g
  • Fiber6.46g
  • Sugar1.69g
  • Protein6.55g
  • Cholesterol
  • Sodium501.2mg
  • Nutritional Analysis per serving (3 servings) Powered by

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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.

Instructions

  1. 1Heat 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.
  2. 2Increase 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.
  3. 3Reduce 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.
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