Bulgur pilaf with mushrooms and walnuts
Coarse bulgur cooked with browned mushrooms, onion and thyme, finished with toasted walnuts. One pan, 50 minutes, vegan.
Ingredients
- 200 g coarse bulgur a scant 1 1/2 cups
- 50 g walnuts a scant 1/2 cup
- 3 tbsp extra virgin olive oil 40 g, divided
- 400 g mushrooms white or brown, sliced
- 1 medium onion about 110 g, finely chopped
- 2 cloves garlic 6 g, minced
- 1 tsp dried thyme
- 450 ml hot water or vegetable stock scant 2 cups
- 1 tsp fine salt 5 g, divided
- Black pepper
- To serve: a handful of chopped parsley lemon wedges
Instructions
- Toast the walnuts in a dry, wide pan with a lid over medium heat for 3-4 minutes, shaking the pan, until they smell toasty. Tip them out, let them cool and chop roughly.
- In the same pan, heat 2 tbsp olive oil over high heat. Add the mushrooms in an even layer and leave them alone for 3-4 minutes until the underside is browned. Stir and cook 3-4 minutes more, until the liquid they release has evaporated. Season with a pinch of salt and move them to a plate.
- Turn the heat to medium, add the last tablespoon of oil and the onion. Cook for 6-7 minutes until soft and lightly golden. Add the garlic and thyme and cook for 1 minute.
- Add the bulgur and stir for 1-2 minutes so every grain is coated in oil.
- Pour in the hot water, add the rest of the salt and bring to the boil. Cover, turn the heat to the lowest setting and cook for 12 minutes, until the water is absorbed and small holes appear on the surface.
- Take the pan off the heat, scatter the mushrooms on top, cover with a clean tea towel and the lid and leave for 10 minutes. Fluff with a fork, fold in the walnuts, parsley and black pepper, and serve with lemon wedges.