Bulgur-Wild Rice Casserole Recipe
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This easy, hearty side dish recipe goes well with beef or chicken.
Ingredients
- 1/4 cup margarine or butter
- 1 cup bulgur
- 1 cup chopped celery
- 1/2 cup chopped onion
- 3 cups chicken broth
- 1-1/2 cups cooked wild rice
- 1/2 cup snipped fresh parsley
- 1/4 teaspoon pepper
- 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
- 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
- 2 cups sliced fresh mushrooms
- 1 cup chopped toasted walnuts
- 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.
- 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.
- 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.
- 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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