1/2 Onion, small dice 1/2 Bell Pepper, any color, small dice 4 Cloves Garlic, minced 2 Tbs. Olive Oil 1/2 Pound Mushrooms, quartered 2 Cups Bulgur Wheat 1 Can Garbanzo Beans, 14 oz. 2 Tbs. Lemon Juice, divided
1 tsp. Saffron, optional 2 tsp. Cumin, ground 1/2 tsp. Thyme, dry leaf 1/2 tsp. Black Pepper, ground 1/4 tsp. Crushed Red Pepper 1/2 tsp. Salt 2 Cups Vegetable Stock 1.5 Cups Water 2 Tbs. Chopped Parsley, divided
Peel and chop garlic.
Peel and dice onion.
Clean and dice pepper.
Wipe any dirt off of the mushrooms.
Cut mushrooms into quarters.
Rinse and drain the garbanzo beans.
Gather and measure the spices.
Saffron is optional, but use it if you have it.
Wash or spray bulgur and place in strainer.
Measure stock and water.
Squeeze lemon juice.
Wash and chop parsley.
Place pan over medium-high heat.
Add oil, onion, garlic and pepper.
Cook and stir ingredients for a few minutes, onion should just be turning light brown.
Add mushrooms to the pan.
Cook and stir for another few minutes.
Mushroom will pick up some color and begin to soften.
Be sure not to burn the onion or garlic, you may need to turn the heat down a bit.
Add half of the lemon juice and half of the parsley to the pan.
Add all other ingredients from recipe to the pan.
Mix ingredients together.
Bring liquid to a boil.
Turn heat down to a simmer.
Cover pan and let ingredients simmer for 18 minutes.
Remove cooked bulgur pilaf from the stove.
Open lid and place a few parer towels over the pilaf.
Immediately place cover back on the pan and let steam for another 10 minutes.
Remove cover and discard paper towels.
Fluff the pilaf with a fork.
Place pilaf on serving platter and sprinkle with remaining lemon juice and parsley.
Serve hot, warm or cold.
New Taste Thinking:
If you are thinking about going meatless full time or part time, this pilaf makes a wonderful dinner. Simply pair it with a hearty vegetable such as Swiss Chard. Later if you are craving something sweet, try a bowl of strawberries and apricots.