Bulgur-Mushroom Stovetop Pilaf

By KeyIngredient

Ingredients

• 1 1 1
• medium medium onion, chopped
• 1 1 1
• tablespoon tablespoon olive oil
• 1 1 1
• 14 14 can 14 ounce can chicken broth
• 1 1 1
• cup cup apple juice
• 1/2 1/2 1/2
• cup cup wild rice, rinsed
• 2 2 2
• cups cups quartered or sliced stemmed shiitake, cremini, or button mushrooms
• 1/2 1/2 1/2
• cup cup bulgur
• 1 1 1
• medium medium red or green sweet pepper, seeded and chopped
• 1/2 1/2 1/2
• cup cup snipped fresh flat-leaf (Italian) parsley
• 1/4 1/4 1/4
• cup cup chopped walnuts, toasted
• Freshly cracked black pepper
• 1 1 1
• ounce ounce feta cheese, crumbled (1/4 cup)

Details

Adapted from bhg.com

Preparation

Step 1

In saucepan cook onion in hot oil 5 minutes or until tender, stirring occasionally. Add broth, apple juice, and wild rice. Bring to boiling; reduce heat. Simmer, covered, 30 minutes.
Stir in mushrooms and bulgur. Cook, covered, 10 to 15 minutes more or until grains are tender and most of the liquid is absorbed. Stir in sweet pepper; remove from heat. Cover; let stand 5 minutes. Stir in parsley and walnuts. Season to taste with cracked black pepper. Sprinkle with feta cheese. Makes 3 (3/4-cup) servings.