Bulgur-Wild Rice Casserole
This easy, hearty side dish recipe goes well with beef or chicken.
Ingredients
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1/4 cup margarine or butter
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1 cup bulgur
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1 cup chopped celery
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1/2 cup chopped onion
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3 cups chicken broth
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1-1/2 cups cooked wild rice
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1/2 cup snipped fresh parsley
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1/4 teaspoon pepper
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1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
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2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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2 cups sliced fresh mushrooms
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1 cup chopped toasted walnuts
Directions
1.
Preheat oven to 350 degree F. In a large saucepan melt margarine or butter over medium heat. Add bulgur; cook for 2 minutes. Stir in the celery and onion.
2.
Cook and stir 3 minutes more or until vegetables are just tender. Stir in the chicken broth, cooked wild rice, parsley, pepper, and, if using, dried basil and dried oregano.
3.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in mushrooms, walnuts, and, if using, fresh basil and oregano. Transfer mixture to a 2-quart casserole. Bake, covered, for 30 minutes or until liquid is absorbed. Makes 8 to 10 servings.
Nutrition information
Calories 266, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 381 mg, Carbohydrate 26 g, Fiber 6 g, Protein 8 g. Daily Values: Vitamin C 12%, Calcium 3%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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