This simple, hearty pilaf combines bulgur with sautéed mushrooms and onion. Serve it alongside meat or enjoy it on its own.
Cook the mushrooms in some of the butter over medium-high heat for 10 minutes, until they release their liquid and it evaporates. Set aside.
Cook the onion in the remaining butter over medium heat for 6 minutes. Add the tomato and cook for another 3 minutes.
Add the bulgur and hot water, then return the mushrooms to the pot. Cover and cook over low heat for 15–18 minutes. Adjust the salt to taste.
Remove from the heat and let stand, covered, for 10 minutes.
Serve hot.
Store in a covered container in the refrigerator for up to 3 days or freeze for up to 2 months. Allergens: The ingredients list indicates that this recipe contains wheat (gluten) and milk. Check packaged-product labels for other allergens.
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