Bulgur With Olives And Mushrooms
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup bulgur wheat
- Cold water
- 3tablespoons olive oil
- ½pound fresh mushrooms, sliced
- 1cup chopped onion
- ½teaspoon oregano
- ½teaspoon minced garlic
- 1cup chopped, pitted black oil-cured olives
- 1½cups chicken stock or water
- ½tablespoon minced parsley
- 1tablespoon minced fresh basil
Nutritional analysis per serving (4 servings)
310 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 9 grams protein; 387 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse bulgur wheat in water and drain.
- Step 2
Pour oil into a heavy-bottomed saucepan or casserole and place over high heat. Add mushrooms and cook, stirring, until they begin to brown.
- Step 3
Add onion, lower heat and continue to saute until the onion is soft and beginning to brown.
- Step 4
Stir in oregano, garlic, olives and bulgur. Pour in stock or water, cover, reduce heat and cook for about 20 minutes, until water is absorbed and the bulgur is tender.
- Step 5
Check for seasoning. The olives should make additional salt unnecessary. Stir in parsley and basil and serve.
Private Notes
Comments
Dried oregano or fresh?
@S. Berry So sorry so late. I have access to dried Mexican oregano which I use sparingly. Fresh basil, fresh parsley is enough. You don’t want an herbal war going on…