Bulgur-Mushroom Stove Top Pilaf

Total Time
15 mins
45 mins
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  1. In saucepan, cook onion in hot oil about 5 minutes until tender.
  2. Add broth, apple juice and wild rice. Bring to boiling; reduce heat. Simmer, covered, 30 minutes.
  3. Stir in mushrooms and bulgur. Cook, covered, 10 to 15 minutes or until grains are tender and most of the liquid is absorbed.
  4. Stir in bell pepper; remove from heat. Cover and let stand 5 minutes.
  5. Stir in parsley and walnuts. Season to taste with cracked black pepper. Sprinkle with feta.
Most Helpful

5 5

Yet another fantastic recipe from Serah! This had such amazing flavours and textures. This one will definately be a regular recipe around here! I used cilantro in place of the parsley, had homemade veggie stock to use up so used that in place of the apple juice and canned stock, and used a combination of mushrooms. So GOOD! Made for PAC Spring '09.

5 5

Really tasty! Have also subbed with brown rice and chicken stock and added some garlic and thyme - also very tasty - I think the apple juice adds a new level. Thanks for a keeper :)