Mushroom and Carrot Bulgur Recipe

Why settle for boring brown rice or another baked potato? Taking a couple of extra minutes to build a good flavor foundation can transform a sometimes-too-healthy-tasting grain like bulgur into a side dish that supports a saucy entrée without stealing the spotlight. This recipe was featured as part of both our Easy Weeknight Dinner menu and our Supercharge with Superfoods photo gallery.
Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons minced shallots
• 1 cup cremini mushrooms, small dice
• 1/4 cup dry white wine
• 2 cups water
• 3/4 teaspoon kosher salt
• 1 cup medium-grind bulgur
• 1/4 cup peeled, small-dice carrots

Instructions:

1. 1Heat oil in a medium saucepan over medium heat. When it shimmers, add shallots and cook until just beginning to soften, about 2 minutes. Add mushrooms, season with salt and freshly ground black pepper, and cook until moisture released is almost evaporated, about 4 to 5 minutes.
2. 2Increase heat to medium high. Add wine and cook until almost evaporated, about 3 minutes. Add water and bring to a boil. Stir in salt and bulgur and cover.
3. 3Reduce heat to low and simmer for 10 minutes. Stir in carrots and simmer until fork tender, about 5 minutes more. Turn off heat and let stand covered for 5 minutes. Fluff with a fork and serve.
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