Bulgur-Wild Rice Casserole

This easy, hearty side dish recipe goes well with beef or chicken.

Bulgur-Wild Rice Casserole Enlarge Image
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3 users rated this recipe an average rating of 2.5
Makes:
8 servings
Bake:
30 mins 350°F
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Bulgur-Wild Rice Casserole

Ingredients
1/4
cup margarine or butter
1
cup bulgur
1
cup chopped celery
1/2
3
cups chicken broth
1 1/2
cups cooked wild rice
1/2
cup snipped fresh parsley
1/4
teaspoon pepper
1
tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
2
teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2
cups sliced fresh mushrooms
1
cup chopped toasted walnuts

Directions

  1. Preheat oven to 350 degree F. In a large saucepan melt margarine or butter over medium heat. Add bulgur; cook for 2 minutes. Stir in the celery and onion.
  2. Cook and stir 3 minutes more or until vegetables are just tender. Stir in the chicken broth, cooked wild rice, parsley, pepper, and, if using, dried basil and dried oregano.
  3. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in mushrooms, walnuts, and, if using, fresh basil and oregano. Transfer mixture to a 2-quart casserole. Bake, covered, for 30 minutes or until liquid is absorbed. Makes 8 to 10 servings.

Nutrition Facts

(Bulgur-Wild Rice Casserole)
    Per serving:
  • 266 kcal cal.,
  • 16 g fat
  • (2 g sat. fat,
  • 381 mg sodium,
  • 26 g carb.,
  • 6 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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