Bulgur & Wild Rice Casserole

Submitted by Roosie

"Did you know that wild rice is not actually rice, but the seed of a grass native to the lakes of the upper Midwest and southern Canada? Bulgar is made by steam-cooking and drying whole-wheat kernels, then cracking them into pieces. From BH&G. Healthy stuff! This is easy to make vegan- just use a vegan margarine and vegetable broth and you're set. This uses cooked wild rice, so if you've got some left over, this might be a good one to try. I think it would probably freeze well, too."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 8-10

ingredients

• 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

directions

1. Preheat oven to 350°F.
2. In a large saucepan or stockpot, melt butter over medium heat.
3. Add bulgar and cook for about 2 minutes.
4. Stir in celery and onion and cook for about 3 more minutes, or until just tender.
5. Stir in broth, cooked wild rice, parsley, pepper and if using dried, the basil and oregano.
6. Bring to a boil, reduce to a simmer, cover and simmer for 10 minutes.
7. Stir in mushrooms, walnuts and, if using fresh, the basil and oregano.
8. Transfer to a 2-QT baking dish with cover.
9. Cook, covered, for about 20 minutes or until all the liquid is absorbed.
10. For Vegetarian do not use chicken broth.

Reviews

[evelynathens]

This was OK, but I don't think I'll make it again - the flavours just didn't seem to complement each other. What would I do differently? I would definitely saute the mushrooms first to evaporate most of their liquid, and I would also roast the pecans (walnuts in my case) and just stir them in at the end, once the casserole is done.