Bulgur Wheat with Mushrooms and Beans

Bulgur wheat has a wonderfully nutty flavor and is ready to eat in 15 minutes. It goes beautifully with all kinds of cooked vegetables. I made this dish last weekend to accompany chicken in apricot sauce. Lee and Henry arrived for dinner after spending the day building raised beds for Lee's garden. They were tired and hungry. The bulgur wheat was warm and comforting and tasted great with the chicken.

2 cups water

1 cup bulgur wheat (medium grind)

2 tbl. olive oil

1/2 lb. mushrooms (e.g. baby portobellos, shitakes, creminis), wiped clean and quartered or sliced

1 15 oz. can red kidney beans, well drained

salt and pepper to taste

3 tbl. chopped dill

In a medium saucepan, bring 2 cups of salted water to a boil. Add bulgur wheat, reduce heat to a simmer, cover and cook for 15 minutes or until all water is absorbed and bulgur wheat is tender.

While bulgur wheat is cooking, heat olive oil in a large skillet. Add mushrooms and toss occasionally, over medium high heat, until the mushrooms are just cooked through. Do not crowd the skillet or the mushrooms will steam.

When the bulgur wheat is ready, fluff it with a fork and add the sauteed mushrooms and drained kidney beans to the saucepan. Over medium low heat, toss all ingredients and cook until mixture is warmed. Season with salt and pepper and garnish with dill.

Serves 6

Notes: Replace the red kidney beans with chick peas, navy beans or any cooked bean that you wish. I recommend Eden Organic brand.

Cottage cheese added to this dish makes it a satisfying meal served along with a salad. The combination sounds strange but tastes good. Try it.