BETA
Mushroom & Pepper Bulgur Pilaf
Browned mushrooms, sweet pepper and chickpeas turn coarse bulgur into a generous bowl, finished with parsley and yogurt.
55 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Coarse bulgur140 g
- Cremini mushrooms250 g
- Bell pepper150 g
- Canned chickpeas drained200 g
- Onion100 g
- Garlic2 cloves
- Tomato paste1 tbsp
- Olive oil1.5 tbsp
- Plain yogurt100 g
- Fresh parsley15 g
- Salt0.5 tsp
- Black pepper0.25 tsp
- Water320 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat and milk.
Method
Brown the mushrooms
Wipe mushrooms clean and slice thickly. Dice onion and deseeded pepper; mince garlic. Heat 1 tbsp oil in a wide lidded skillet. Cook mushrooms over medium-high heat for 7–9 minutes until browned and their liquid has evaporated. Transfer to a bowl.
Soften the base
Add remaining oil to the skillet and cook onion and pepper for 6 minutes over medium heat. Stir in garlic and tomato paste for 1 minute.
Cook the grain
Rinse coarse bulgur and drain well. Add it to the skillet with 320 ml water, salt and pepper. Bring to a boil, cover and simmer gently for 12–15 minutes until nearly tender.
Warm the chickpeas
Rinse and drain enough canned chickpeas to weigh 200 g. Fold them and the mushrooms into the pilaf. Cover and cook for 3–5 minutes until everything is hot and bulgur tender. Add 2 tbsp water if it looks dry before the grain softens. Rest covered off heat for 5 minutes.
Finish the bowls
Chop parsley and fold most through the pilaf. Divide between two bowls and add yogurt and remaining parsley.
Brown mushrooms before cooking the grain so their moisture does not turn the pilaf watery.
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