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Friday, June 13, 2014

Bulgur Wheat Pilaf with Mushrooms, and Peppers with a side of Roasted Asparagus

Ever have one of those days when dinner is the farthest thing from the mind?  Today my youngest son had his Kindergarten Graduation and then I spent the afternoon with my cousin before she went back to Florida.  In a few short hours, my dear daughter bumped her head, bit through her bottom lip, and then spent 2 hours napping on me during my usual preparation time.  Actually, I didn't even start dinner until after 6pm.  So needless to say, I needed something in a pinch.  I tried both of these recipes late last week and the kids and hubby loved them so, I decided to go for it again.  This recipe is so quick and easy, it was the perfect fit! 

Bulgur Wheat Pilaf with Mushrooms & Peppers

·         1 1/2 cups uncooked bulgur wheat
·         3 cups water
·         3 tbsp vegan margarine (ex. Earth Balance)
·         1/2 pound mushrooms, sliced
·         1 bunch green onions, chopped
·         1 medium red, yellow, or orange bell pepper, chopped
·         1 freshly squeezed lemon
·         3 tbsp dry white wine
·         1/4 cup chopped fresh parsley
·         1 tbsp dried basil
·         1 tsp salt
·         1/2 tsp pepper


In a medium pan, combine water and bulgur wheat.  Cover and simmer for 5 minutes.  Remove from heat and let stand for about 5 minutes.  Drain excess water.

Meanwhile, melt butter in a large skillet over medium heat.  Saute mushrooms, onions, and peppers until mushrooms are soft but peppers are still crisp.  Remove from heat.  

Add lemon juice, wine, parsley, basil, salt and pepper.  Add bulgur wheat to the pan and mix thoroughly.  

Serve Immediately.

Makes about 6 Main Dish Servings.

Roasted Asparagus


·         1 bunch of asparagus

·         4-5 tbsp olive oil

·         salt & pepper to taste


Preheat oven to 425 degrees.

Wash asparagus, dry thoroughly, and cut 1-2 inches off the bottom and discard.

Spread asparagus in a single layer on a cookie sheet.  Generously drizzle with olive oil, and sprinkle with salt and pepper to taste.

Roast for 10-12 minutes.

Makes about 6 Side Dish Servings


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