Tuesday, April 8, 2008

Skillet Casserole of Bulgur & Crimini Mushrooms

  • 1 Tbsp butter
  • 2 C sliced crimini mushrooms
  • 2 Tbsp finely chopped onions or shallots
  • 2 C chicken broth
  • 1/2 C bulgur
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • pepper to taste
1. Place a heavy nonstick skillet over medium heat. Add the butter and allow it to melt. Add the mushrooms and onions or shallots; cook, stirring frequently, for 3 to 5 minutes, or until the mushrooms release their juices.
2. Stir in the broth or water, raise the heat and bring the mixture quickly to a boil. Then stir in the bulgur, thyme, salt and pepper. Reduce the heat to low and cover the skillet. Cook for 15 minutes, or until the liquid is absorbed and the bulgur is tender.

Robyn's notes: I added crumbled feta at the end. Additional options are yogurt cheese, nonfat yogurt and light sour cream.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

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