Ingredients:
1 cup bulgur wheat
2-3 cups water
2-3 cups water
1 cup fresh mushrooms - meadow mushrooms, oyster mushrooms etc.
1/2 cup dried mushrooms (porcini)
1/2 cup Parmigiano or Pecorino cheese, rasped
1/2 onion, chopped
1/4 chicken bouillon cube
1/2 onion, chopped
1/4 chicken bouillon cube
2 tbsp white wine
1 tbsp butter
Bunch of fresh thyme and rosemary
salt&pepper
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Bulgur wheat is a great healthy alternative to rice as it has lesser calories and is rich in dietary fiber.
Let the dried mushrooms soften in a cup with lukewarm water. Preheat the butter and fry the chopped onion until it has a golden color. Add the dried mushrooms (water drained) plus the fresh mushrooms and cook for a little while, place the bulgur in the pot and pour water over. Throw the chicken bouillon in along with white wine, salt and pepper and let boil until bulgur is soft and water evaporates. Season with the fresh chopped thyme and rosemary herbs and sprinkle some Parmigiano cheese over. Alternatively, green peas or asparagus can be added during the cooking.
Bon Appetit!
Let the dried mushrooms soften in a cup with lukewarm water. Preheat the butter and fry the chopped onion until it has a golden color. Add the dried mushrooms (water drained) plus the fresh mushrooms and cook for a little while, place the bulgur in the pot and pour water over. Throw the chicken bouillon in along with white wine, salt and pepper and let boil until bulgur is soft and water evaporates. Season with the fresh chopped thyme and rosemary herbs and sprinkle some Parmigiano cheese over. Alternatively, green peas or asparagus can be added during the cooking.
Bon Appetit!
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