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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,
- Calories 266,
- Protein (gm) 8,
- Carbohydrate (gm) 26,
- Fat, total (gm) 16,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 6,
- Vitamin A (IU) 437,
- Vitamin C (mg) 7,
- Sodium (mg) 381,
- Calcium (DV %) 30,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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