You may also like
Categories:
butter bulgar wheat celery onion chicken broth wild rice fresh parsley fresh ground pepper fresh basil fresh oregano fresh mushrooms pecans
Viewed: 36 - Published at: 2 years agoIngredients
- 1/4 cup butter
- 1 cup Bulgar wheat
- 1 cup celery, chopped
- 1/2 cup onion, chopped
- 3 cups chicken broth or 3 cups vegetable broth
- 1 1/2 cups wild rice, cooked
- 1/2 cup fresh parsley, chopped
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon fresh basil, minced or 1 teaspoon dried basil
- 1 teaspoon fresh oregano, minced or 1/2 teaspoon dried oregano
- 2 cups fresh mushrooms, sliced
- 1 cup pecans, chopped
Method
- Preheat oven to 350°F.
- In a large saucepan or stockpot, melt butter over medium heat.
- Add bulgar and cook for about 2 minutes.
- Stir in celery and onion and cook for about 3 more minutes, or until just tender.
- Stir in broth, cooked wild rice, parsley, pepper and if using dried, the basil and oregano.
- Bring to a boil, reduce to a simmer, cover and simmer for 10 minutes.
- Stir in mushrooms, walnuts and, if using fresh, the basil and oregano.
- Transfer to a 2-QT baking dish with cover.
- Cook, covered, for about 20 minutes or until all the liquid is absorbed.
- For Vegetarian do not use chicken broth.
