Slow Cooker Bulgur and Shiitake Mushroom Pilaf 2 cups medium bulgur 2 tablespoons extra-virgin olive oil 1 medium onion -- finely chopped 2 garlic cloves -- minced 8 ounces fresh shitake mushrooms -- stems removed, caps sliced 1/4 cup soy sauce 4 cups broth -- any flavor 4 ounces dried shiitake mushrooms -- crumbled
Coat the insert of a 5 to 7-quart slow cooker with nonstick cooking spray and add the bulgur. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, and fresh mushrooms and saute until the onion is softened and translucent and the liquid in the pan has evaporated. Remove from the heat, pour in the soy sauce, and scrape up any remaining bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert and stir in the broth and dried mushrooms. Cover and cook on LOW for 5 to 6 hours, until the bulgur is tender and the broth is absorbed. Serve from the cooker set on warm. Serves 8. AuthorNote: Bulgur, which is wheat that has been steamed, dried, and cracked, makes a nice change of pace for a side dish. The slightly crunchy texture, flavored here with soy and shiitake mushrooms, contrasts nicely with grilled [favorites]. Bulgur comes in several different sizes: very fine, coarse, and medium. I recommend medium texture for these dishes. Source: "Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009." S(Formatted by Chupa Babi): "Feb 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 4g Fat (16.1% calories from fat); 7g Protein; 41g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 531mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat. NOTES : Cooker: 5 to 7-quarts Time: LOW for 5 to 6 hours _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
