Curried Mushrooms with Bulgur Wheat
1/3 cup bulgur wheat
1 cup water
1 small onion
1 tablespoon margarine
2 cups sliced mushrooms
1/4 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon powdered ginger
1/8 teaspoon chili powder (or cayenne pepper)
1 tablespoon whole wheat flour
1/2 cup plain vegan soy yogurt
salt to taste
1/2 teaspoon paprika
Put the bulgur wheat in a small pan and add water, bring to boil. Lower heat, cover and simmer until water is absorbed.
In another pan, add the margarine and chopped onion and cook until the onion begins to brown. Add mushrooms. Lower heat and cook for a few minutes. Add all the spices (except for paprika) and cook for a few more minutes.
In a bowl mix yogurt and flour together well. Remove skillet from heat and add yogurt. Put the bulgur into a shallow oven-proof dish and top with the mushroom mixture. Top with paprika. Broil for 5 minutes.
Dont be afraid of the long ingredient list-its really simple to make!! And really good! :)
SO HOW'D IT GO?
This has become a staple recipe for me and I've played around with it quite a bit. I've increased the amount of bulger to 1/2 cup (dry). Instead of a 1/2 cup of yogurt I am using two small yogurt containers (6 oz each?). I also add protein. I've used veggie crumbles, a can of lentil beans, and last night I tried azuki beans. I think I like the lentil beans best. I also increase the amount of spices.
This concoction makes a full casserole dish and gives me about 4 meals. It's great with grean beans and crusty bread!!
This was really yummy!!! ;D ;D I put extra chili powder so it had some kick! This is the first new recipe I've tried in a long time that was actually turned out good!! I think next time I might add some veggie crumbles for extra protein and see how it tastes.
I didn't have corriander or ginger powder on hand so I omitted the corriander and used ground ginger from the fridge instead.
I will definitely be making this again and it was very easy.