Mushroom bulgur pilaf

serves 4

To make this dish even heartier, add a can of white beans when you add the tomatoes, for a soul-satisfying meal in less than 30 minutes. If you buy a package of presliced mushrooms, it will keep prep time to a minimum.
1 tablespoon extra-virgin olive oil

1 teaspoon minced garlic

1 (8-ounce) package sliced mushrooms

1 cup bulgur

2 cups hot vegetable broth (page 15)

Salt and freshly ground black pepper

1 (14-ounce) can petite diced tomatoes,


1 tablespoon chopped fresh dill or parsley

Heat the oil in a large skillet over medium heat. Add the garlic and mushrooms and cook until softened, 3 to 5 minutes. Stir in the bulgur, then add the vegetable broth and bring to a boil. Decrease the heat to low and season to taste with salt and pepper. Simmer until the bulgur is tender and the liquid is absorbed, 15 to 20 minutes. Stir in the tomatoes and dill and cook for 3 minutes more to heat through and blend the flavors.