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Bulghur Pilaf, Mushroom (P, TNT)
Source: Faye Levy in the Jerusalem Post Magazine, page 41, 23/6/06
Serves: 4

3 or 4 tbsp. extra virgin olive oil or butter
1 small green or red pepper, diced
1 large onion, minced
3/4 cup medium bulgur/bulghur/burgul wheat
1-1/2 cups water
Freshly ground pepper
225g to 350g fresh mushrooms, cut in thick slices
2 large ripe tomatoes, diced
2 green onions, chopped (scallions)
4 to 5 tbsp. fresh basil, coarsely chopped

Heat 1 or 2 tbsp. oil in a heavy medium saucepan. Add green pepper and half of onion and cook over medium-low heat, stirring often, for 7 minutes or until they soften. Add bulgur and sauté over medium heat, stirring, for 2 minutes.

Add water, 1/2 tsp. salt and pepper (I added 12 turns of the pepper grinder) to taste and bring to boil. Cover and cook over low heat for 15 minutes or until water is absorbed.

Heat remaining 2 tbsp. oil in large skillet. Add remaining onion and sauté over medium heat for 3 minutes. Add mushrooms, salt and pepper. Sauté over medium-high heat, stirring often for 3 minutes or until mushrooms are tender and any liquid in skillet has evaporated.

Add tomatoes, mushrooms, green onions, and half of basil to pilaf and fold them in lightly with a fork. Cover and let stand for 5 minutes. Taste and adjust seasoning. Serve sprinkled with remaining basil.

Author's Notes:
Ripe tomatoes and fresh basil give this mushroom medley a bright flavor. Serve it as an appetizer, a light entree or an accompaniment for fish or chicken. The recipe is inspired by a Turkish bulgur pilaf in Istanbul la Magnifique by Artun and Beyhan Unsal (Laffont, 1991). The result recalls a risotto and is good served with freshly grated Parmesan cheese.

Posted by Adina Rosenstein

Nutritional Info Per Serving: N/A