Ingredients
- Any leftover mushroom-soaking liquid from mushroom puree
- Chicken or vegetable stock or water, as needed
- 1 cup medium cracked wheat (bulgur), uncooked
- 2 tablespoons mushroom puree (see recipe)
- Salt and freshly ground black pepper
4 servings
Preparation
- Measure mushroom-soaking liquid, and add stock or water as needed to make 2 cups. Bring to boil. Combine liquid and cracked wheat in a bowl, stir, cover and set aside until all liquid is absorbed, 45 minutes.
- Stir in mushroom puree and salt and pepper. Serve at room temperature, or reheat gently in microwave or low oven or over low heat before serving.
Dining and Cooking