In medium saucepan, combine bulgur, 1/2 tsp salt and 3 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer until water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 15 minutes.
Meanwhile, in large skillet, heat oil over medium-high heat. Add carrots and onion and cook, stirring often, until tender, about 7 minutes. Add mushrooms and peas, season lightly with salt and cook, stirring often, until mushrooms are tender, about 3 minutes. Add garlic and stir 15 seconds. Stir in cooked bulgur and basil and briefly heat through. Serve hot.
Cuisine: "Vegetarian"
Yield: 6 servings
Start to Finish Time:
"0:30"
Ratings : Do Again 9 Points 2
Serving Ideas : A splash of tamari or soy sauce makes for a tangy finish.
NOTES : Really good and nice change from rice. |
