- 1/2 cup butter
- 2 cups coarse bulgur
- 1 small onion, chopped
- 3 green onions, chopped
- 1/2 cup chopped mushrooms, about 4 ounces
- 4 cups chicken broth or bouillon
- salt and pepper to taste
Melt butter in casserole and sauté onion until just softened; add bulgur and sauté another 2 minutes. Add mushrooms and green onion and sauté 1 minute. Heat broth or bouillon in a separate saucepan; stir hot broth or bouillon into bulgur and vegetables. Add salt and pepper to taste. Cover and bake at 350° for approximately 30 minutes. Stir with fork and bake an additional 15 minutes.
Serves 6.
Stuffed Zucchini with Bulgur
Slow Cooker Beef and Bulgur
Side Dish Casseroles
Vegetable Recipes Index
Crock/Slow Cooker Recipes | Casseroles | Main Recipe Index
