Monday, November 16, 2009

Bulgur Stuffing

Bulgur Stuffing
2 cups chicken broth or vegetable broth
1 cup of bulgur
4 teaspoons extra-virgin olive oil
1 cup chopped fresh mushrooms
3/4 cup chopped celery
1/2 cup chopped onion

In small saucepan, bring chicken broth and salt to boil; add bulgur. Reduce heat; cover and simmer for 20 minutes, or until broth is absorbed and bulgur is tender. In small skillet, heat olive oil. Add vegetables and sauté until onion is tender but not brown. Stir in cooked bulgur.

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