Bulgur with Mushrooms and Carrots
Appetizers • European
Description
Bulgur with Mushrooms and Carrots
Ingredients
- Olive Oil 1 tablespoon
- Shallot 1 head
- Fresh Mushrooms 5 oz
- Dry White Wine ¼ cup
- Water 2 cups
- Coarse Salt ¾ teaspoon
- Bulgur 1 cup
- Salt to taste
- Carrot 1 piece
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat the olive oil in a small pot over medium heat. Add the chopped shallot and cook until soft, about 2 minutes. Add the finely chopped mushrooms, season with salt and pepper, and cook for another 4-5 minutes until the mushrooms are soft and the liquid has mostly evaporated.
Step 2
Increase the heat, pour in the wine, and let it evaporate, about 3 minutes. Add the water, bring to a boil, and then add the bulgur and coarse salt.
Step 3
Cover with a lid, reduce the heat, and cook for 10 minutes. Then add the finely chopped carrot and cook for another 5 minutes until done. Turn off the heat and let it sit, covered, for 5 minutes.
Step 4
Fluff with a fork and serve.
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