Prep 10 mins
Cook 40 mins
From the Natural Gourmet by Annemarie Colbin. Tasty and very easy to make. It makes a ton. The pumpkin seeds give it a nice crunch and the currants give it just a hint of sweetness that goes well with the saltiness of the tamari.
- 3 1⁄2 vegetable broth (low sodium if you like)
- 2 cups bulgur
- 3⁄4 lb fresh mushrooms
- 1 medium onion
- 2 tablespoons unrefined sesame oil
- 1⁄4 cup currants
- 1⁄3 cup toasted pumpkin seeds
- low-sodium tamari (to taste)
- In a 2-quart saucepan, bring the broth to a boil. Add the bulgur and return to a boil; then turn off the heat, cover the pot, and set aside until all the water has been absorbed, about 30 minutes.
- In the meantime, wipe and slice the mushrooms thinly. Chop the onion fine. In a large skillet, heat the oil over medium-high heat. Add the onion and mushrooms and saute until they are slightly browned, about 5 minutes. Add the currents and pumpkin seeds and mix well.
- When the bulgur has absorbed all of the broth, remove the cover and fluff the grain with the fork. Scrape the contents of the skillet into the bulgur and toss well to combine. Add tamari to taste.
- Serve immediately.