Bulgur and Mushroom Pilaf

If you like to cook a meat, a vegetable, and a starch, this recipe could help shake things up a bit in the starch section of your plate. It's a pretty quick recipe. When I made this I just skipped the porcini mushrooms. I'm sure they would be good. I didn't have them, so I didn't bother. I just skipped ahead to step 2 and added 1 c water where it called for soaking liquid. Bonus. Bulgur is a whole grain. Make sure you get bulgur wheat and not cracked wheat. They look the same, but aren't. This recipe is from the cookbook "The Quick Recipe from the Editor's of Cook's Illustrated Magazine".

BULGUR AND MUSHROOM PILAF

Serves 4 to 6

INGREDIENTS

½ oz Dried porcini mushrooms

3 T unsalted butter

1 medium onion, chopped fine

1/4 tsp salt

8 oz cremini (preferably) or white button mushrooms, stem ends trimmed, quartered (or cut into 6 pieces if large)

2 medium cloves garlic, minced or pressed through a garlic press (about 2 tsp)

1 ½ c bulgur, preferably medium-grain

1 3/4 c canned low-sodium chicken broth

1 ½ tsp soy sauce

1/4 c chopped fresh parsley

ground black pepper

1. Mix the dried porcini mushrooms with ½ cup hot tap water in a small microwave-safe bowl. Cover the bowl with plastic wrap, cut several steam vents with a paring knife, and microwave on high power for 30 seconds. Let stand until the mushrooms soften, about 5 minutes. Lift the mushrooms from the liquid with a fork and mince. Pour the liquid through a small strainer lined with a single layer of paper towel and placed over a measuring cup. Add enough water to the soaking liquid to total 1 cup and set aside.

2. Meanwhile, melt the butter in a large skillet over medium-high heat. When the foaming subsides, add the onion and 1/4 teaspoon salt and cook, stirring occasionally until the onion has softened, 3 to 4 minutes. Add the fresh mushrooms and cook until reduced in volume and beginning to brown, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in bulgur, broth, soy sauce, and reserved mushroom soaking liquid and bring to a boil. Cover, reduce the heat to low, and simmer until the bulgur is tender, about 15 minutes. Using a fork, stir in the parsley and fluff the bulgur. Adjust the seasonings with salt and pepper to taste. Serve immediately.