Bulgur & Wild Rice Casserole

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: 1 hr
• 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.