Friday, December 7, 2012

Bulger Salad with Mushrooms (Burghul bi Futr)

Mushrooms aren't a very common ingredient in Middle Easter cuisine.A better substitute for this recipe would have been to use kamaa, saudi truffles but since they're not widely available,mushrooms will have to do.Baharat rounds out the flavor of this simple grain dish.

Yield:4 Servings
4 Tbsp. olive oil plus more
1 small white onion, peeled, finely chopped
1/2 tsp. salt
1 tsp. Baharat
1/2 lb. button mushrooms, sliced
2c water
1c bulgur

1. Heat the olive oil in a pan over medium heat. Add the onion and saute until lightly translucent(about 5 minutes).Add the salt and baharat and continue sauteing for an additional minute.

2. Add the mushrooms to the pan and continue sauteing until they begin to brown.Add more olive oil if the vegetables begin to dry out. Remove from the heat when mushrooms are completely browned.

3. Meanwhile, fill a saucepan with 2 cups of water and add the bulger.Bring to a boil.Cover.Then bring heat to low and cook for about 15 minutes or all the water is absorbed.

 4.Remove bulger from heat and add the mushroom/onion mixture.Mix together until evenly combined.

 5.Transfer to a serving dish and serve immediately.

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