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Bulgur-Wild Rice Casserole

Makes: 8 to 10 servings
Bake 350°F 30 mins
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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