Recipe 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.
Top Review by evelyn/athens
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.
- 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 See How It's Made
- 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.