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Bulgur Wheat Pilaf with Sautéed Mushrooms, Peas and Tomatoes – Mantarli, Bezelyeli Bulgur Pilavi

We consume a good amount of bulgur wheat in Turkish cuisine – in the form of salads, soups and pilaf rice – and I am always on the look out for spicing up bulgur. Packed with fiber and vitamins and low on fat, bulgur is a very healthy option and can be very delicious too. This time I experimented bulgur with sautéed mushrooms; the meaty, juicy flavor of mushrooms worked really well with bulgur. If you can add a few more vegetables into the mix and grate some parmesan (or any hard cheese you prefer) over, this dish could be a wonderfully satisfying, easy and delicious supper. I hope you enjoy it as much as we did!

Bulgur wheat pilaf with sauteed mushrooms and vegetables; wholesome and delicious.

Bulgur wheat pilaf with sauteed mushrooms and vegetables; wholesome and delicious.

Serves 4- 6
Preparation time: 15 minutes Cooking time: 20-25 minutes

4 garlic gloves, crushed and finely chopped
3 large Portobello mushrooms, cleaned and coarsely chopped
3 medium tomatoes, coarsely chopped
45gr/1/2 cup frozen peas
350 gr/12 oz bulgur wheat, rinsed and drained
600gr/1 pint/2 1/2 cups hot water
30ml/2 tablespoons olive oil – and an extra drizzle for the bulgur

A squeeze of lemon

5ml/1 teaspoon dried oregano

Salt and ground black pepper to taste

Grated parmesan (or any hard cheese you prefer) to serve

Heat 2 tablespoons olive oil in a heavy pan. Stir in garlic and chopped mushrooms, and season with salt generously (mushrooms and garlic go very well and the salt helps the water to come out of mushrooms). Sauté for 2-3 minutes until mushrooms soften and start to loosen up. Add the dried oregano and a squeeze of lemon and mix well. Turn the heat off, leaving it a side.


On a separate pot, drizzle a little olive oil and add the bulgur and chopped tomatoes, tossing thoroughly over low heat. Add the hot water, season with salt and ground pepper. Stir to combine thoroughly. Bring to boil for 1-2 minutes, then reduce the heat, cover and simmer for about 8 minutes. At this time stir in the frozen peas to bulgur mixture and stir to combine. Then cover and simmer for a further 3-4 minutes, until all the liquid has been absorbed. Turn off the heat and add the sautéed mushrooms into the mixture and combine well. Cover the pan with a paper towel and press the lid on top. Leave to steam for a further 10 minutes.

Bulgur wheat pilaf with mushrooms and vegetables - ready for your enjoyment

Bulgur wheat pilaf with mushrooms and vegetables – ready for your enjoyment

Serve the bulgur pilaf with some grated parmesan over the top. You can serve some steamed vegetables by the side if you would like too.

Afiyet Olsun,

Ozlem

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8 Responses to Bulgur Wheat Pilaf with Sautéed Mushrooms, Peas and Tomatoes – Mantarli, Bezelyeli Bulgur Pilavi

  1. Elly McCausland July 15, 2011 at 4:52 am #

    I love bulgur wheat. I don't think I've ever tried it with mushrooms, but this sounds great – I might have to try it soon. If you stir it while cooking it goes almost creamy like a risotto. Yum.

  2. Ozlem's Turkish Table July 15, 2011 at 1:45 pm #

    Hello Elly,
    You read my mind – when I was talking about this dish to my son, I was telling him that it has a similar texture to risotto with parmesan cheese being in it. And good news is, it has much less in it calories too (as much as I love risotto!)
    I hope you enjoy it with the mushrooms,
    Afiyet Olsun:)
    Ozlem

  3. Been Benuane April 6, 2015 at 4:28 am #

    Just made this and can confirm it is delicious. But I added the last of some Pine nuts I had with the braising Mushrooms and I can recommend that variation.

    • Ozlem Warren April 6, 2015 at 8:11 pm #

      Merhaba Been, many thanks for your kind note – pine nuts would be lovely addition, nice crunchy texture, love them too. Glad you enjoyed the dish.

      • Been Benuane April 14, 2015 at 1:01 pm #

        LOL I’m glad I enjoyed the dish too 🙂

        • Ozlem Warren April 15, 2015 at 5:11 pm #

          Glad to hear it Been, thank you!

  4. Sandra Tilley June 14, 2019 at 7:11 am #

    I made this recipe last night and it was delicious. With two vegans and meat eaters in the household all enjoyed their dinner. I had never cooked with bulgur wheat before and was surprised at the lovely flavour, will make this a staple in our home. Thank you for the recipe, much appreciated.

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