Ryan Martin's Buttery Mushroom Bulgur Pilaf
The Sandcastle Girls - Recipe #5
This yummy dish is reminiscent of a creamy, comforting mushroom risotto (but with less calories and more protein). I even like to eat it cold!
I had never cooked with bulgur (or even heard of it) before meeting my husband. He, of course, uses it all the time when making traditional Armenian and Lebanese dishes, so he introduced it to me as a healthy rice substitute. It has since become one of my favorite grains to cook with.
I am dedicating this recipe to the character of Ryan Martin, an American who accompanies Elizabeth and her father during their time in Aleppo. He has also volunteered to help the Armenian refugees in any way he can, and is adamant that the rest of the world is made aware of the atrocities occurring at the hands of the Turks. He vainly tries to smuggle illegally-taken photographs of the victims out of Aleppo, but is stopped by German soldiers.
Ingredients:
3 cups fresh mushrooms, chopped or sliced (I used a blend of baby bella and white button mushrooms)
1/3 cup vegan butter (I used Earth Balance)
4 cups stock (veggie or "no-chicken" stock - I used Imagine brand no-chicken stock)
1 teaspoon salt (add more to taste, if desired)
2 cups #1 (or #2) fine bulgur
1/2 teaspoon ground black pepper (add more to taste, if desired)
Instructions:
In a saucepan melt 1/2 the butter over medium heat.
Add mushrooms and saute until liquid has evaporated and they have browned a bit.
Add stock/broth and salt and bring to a boil.
Add bulgur, stir and bring to boil again.
Lower heat, cover lid tightly and simmer for 25-30 minutes until grains are soft and fluffy. Stir twice during cooking time. (If bulgaris still dry and not tender enough, add 1/4 cup more hot water and simmer longer).
Sprinkle black pepper over pilaf.
Slice up the rest of the butter into small cubes and distribute evenly over pilaf. Allow butter to melt and then stir.
Enjoy!
