Brown Bulgur Pilaf with Mushrooms

Brown Bulgur Pilaf with Mushrooms

A hearty and earthy side dish made with CEREN Brown Bulgur, fresh mushrooms, and herbs.

Ingredients

  • 1 ½ cups CEREN Brown Bulgur
  • 250 g mushrooms, sliced
  • 1 medium onion, finely chopped
  • 2 tablespoons CEREN Tomato Paste
  • 3 tablespoons olive oil
  • 3 cups hot vegetable broth or water
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon thyme
  • Fresh parsley for garnish

Instructions

Sauté the base: Heat olive oil in a wide pot over medium heat. Add onion and cook until soft and golden, about 4 minutes. Stir in sliced mushrooms and cook for 6–7 minutes until they release their juices.

Add tomato paste: Mix in CEREN Tomato Paste and cook for 1–2 minutes until the paste is fragrant and deepened in color.

Add bulgur and spices: Stir in CEREN Brown Bulgur, thyme, salt, and black pepper. Toast the grains for 2 minutes, stirring constantly.

Simmer: Pour in hot broth. Stir once, cover, and cook on low heat for 20–22 minutes until liquid is absorbed and bulgur is tender.

Rest and serve: Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and garnish with fresh parsley before serving.