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Bulgur-Wild Rice Casserole
Ingredients
- 1/4 cup margarine or butter
- 1 cup bulgur
- 1 cup chopped celery
- 1/2 cup chopped onion
- 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)
- Servings Per Recipe 8,
- cal. (kcal) 266,
- Fat, total (g) 16,
- sat. fat (g) 2,
- carb. (g) 26,
- fiber (g) 6,
- pro. (g) 8,
- vit. A (IU) 437,
- vit. C (mg) 7,
- sodium (mg) 381,
- calcium (mg) 30,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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