Exotic mushroom bulgur wheat
Deliciously healthy and simple to make nutty and flavourful bulgur wheat pairs well with earthy umami mushrooms
Ingredients
- 250 g bulgur wheat
- 1 tbls olive oil
- 1 tsp salt
- 500 ml water
Mushoom mix
- 3 tbls olive oil
- 150 g onion finely chopped 1 large onion
- 400 g mixed mushrooms roughly chopped king oyster, shiitake, shimeji, portabellini. Woolies do a 300g pack of exotic mushooms which I used along with about 100g of portabellini
- 3 garlic cloves large finely chopped
- 2 tbls toasted pine nuts
Instructions
Bulgur wheat
- Cook according to packet instructions. OR in a frying pan on medium high heat add the bulgur wheat and dry fry for about 3 minutes stirring to evenly toast on all sides. This brings out the natural nutty flavours of the wheat. Add the water, olive oil and salt stir ingredients to combine and cook to ensure that all the liquid evaporates. 7 minutes should be about right. Fork to fluff up the grains, cover and set aside until ready to assemble.
Exotic mushroom mix
- Add olive oil to large frying pan and add the onion and cook for about 3 minutes until tanslucent. Add the garlic and fry for about 30 seconds. Add the chopped mushrooms and continue to stir to coat them with the onion mix. Leave to cook away any moisture and get a golden colour on the mushrooms. Set aside until ready to assemble.
- Reheat the bulgur in the microwave if you made this in advance. Stir through extra olive oil or avocado oil as an alternative monounsaturated fat. Do the same for the mushroom mix
- Stir mushrooms through the bulgur wheat and add pinenuts. Check seasoning. Serve as is or add grilled haloumi, and rocket to liven it up.