Wild Rice And Bulgur With Braised Vegetables Recipes

BULGUR & WILD RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a large saucepan or stockpot, melt butter over medium heat.
• Add bulgar and cook for about 2 minutes.
• Stir in celery and onion and cook for about 3 more minutes, or until just tender.
• Stir in broth, cooked wild rice, parsley, pepper and if using dried, the basil and oregano.
• Bring to a boil, reduce to a simmer, cover and simmer for 10 minutes.
• Stir in mushrooms, walnuts and, if using fresh, the basil and oregano.
• Transfer to a 2-QT baking dish with cover.
• Cook, covered, for about 20 minutes or until all the liquid is absorbed.
• For Vegetarian do not use chicken broth.

BROWN RICE AND BULGUR

Steps:

• Combine in med saucepan, bring to boil for 3-4 minutes.
• Cover, reduce heat to low; steam approx 40 min.
• Turn off heat, let stand 5-10 min, covered.
• Fluff with a fork; serve hot or cool and store.
• For pilaf, heat oil/butter in a separate pan; saute onions/garlic and chopped or shredded veggies, then stir into grains and heat through, seasoning to taste.

WILD RICE AND BULGUR WITH BRAISED VEGETABLES

Steps:

• Bring 2 quarts water with 2 teaspoons salt to a boil in a 3-quart saucepan. Put bulgur in a large bowl, then pour half of boiling water over it and soak, uncovered, until tender, about 1 hour. Add wild rice to water remaining in pan and simmer, covered, until tender and grains are split open, 1 to 1 1/4 hours.
• Drain bulgur and wild rice together in a large colander.
• Wash leeks in a bowl of cold water, agitating leeks, then lift out and drain in a sieve.
• Melt butter in a 3- to 4-quart wide heavy saucepan over moderately low heat. Add leeks, onion, carrots, celery, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 10 minutes. Stir in rice and bulgur and cook, covered, stirring occasionally, until heated through, 5 to 10 minutes. Season with salt and pepper.