side dish recipe · #03182
Mushroom Leek Tarragon Bulgur Pilaf
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 30 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 8
Prep15 min
Cook15 min
Inactive0 min
Total30 min
Ingredients
- 1½ cupsBulgur Wheat
- 3 cupsVegetable Broth
- 1 onionYellow Onion
- 1 tbspOlive Oil
- 8 ozCremini Mushroom
- 6 ozLeek
- 1 tsp, leavesTarragon
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Rinse the Bulgur Wheat when appropriate. Chop the Yellow Onion and prepare the Cremini Mushroom, Leek, Tarragon, draining and rinsing any canned ingredient when present.
- Heat the Olive Oil in a saucepan. Cook the Yellow Onion and Cremini Mushroom, Leek, Tarragon with the Table Salt for 5 minutes, keeping any tender greens or juice aside until the end.
- Stir in the Bulgur Wheat and Vegetable Broth. Bring to a boil, cover, and cook for about 15 minutes until tender; fold in any reserved tender greens or juice, fluff the pilaf, and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 6.2 g
- Carbohydrates
- 35.3 g
- Fat
- 2.9 g
- Fiber
- 5.6 g
- Sodium
- 632 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.