Bulgar Wheat and Mixed Mushroom Pilaf with Cilantro Chutney

Bulgur wheat is one of those ingredients that might not be in everyone's pantry but probably should, especially for those who want something on hand for making quick, easy and delicious meals. Cracked and parboiled hulled kernels of wheat, bulgur is a common part of Mediterranean and Middle Eastern cuisines and cooks in very little time. Best of all, it has a rich nutty taste and aroma that makes it good enough to eat on its own with just a little salt.

But like all grains, bulgur wheat can be dressed up with other ingredients to make a stunning side dish or main. You can use bulgur wheat in many recipes where rice or couscous are ordinarily called for … like this Indian-style pilaf with fresh mushrooms, ginger, onion and spices, with a vibrant lemon, chili and cilantro chutney stirred in, and all topped off with toasted slivered almonds. For just 35 to 40 minutes from start to finish, this is dish that will be remembered by your guests.

Bulgar Wheat and Mixed Mushroom Pilaf with Cilantro Chutney

Bulgar Wheat with Mixed Mushrooms and Cilantro Chutney

Recipe by Lisa Turner
Adapted from Fresh India: 130 Quick, Easy, and Delicious Vegetarian Recipes for Every Day
Cuisine: Indian
Published on February 25, 2020

Simple aromatic bulgur wheat and mushroom pilaf with an Indian cilantro chutney

Preparation: 15 minutes
Cooking time: 20 to 25 minutes

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Chutney:

2 cloves garlic, minced or crushed
2 green chilies, seeded and minced
juice from 1 small lemon (2 tablespoons)
3 tablespoons olive oil
1/2 teaspoon sea salt
1 packed cup finely chopped cilantro

Pilaf:

2 tablespoons + 2 teaspoons olive oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
small handful of dried curry leaves, crumbled
1 medium onion, chopped
1-inch fresh ginger, grated or minced
1 cup bulgur wheat
16 oz (450 g) mixed fresh mushrooms (I used a combination of cremini, shiitake and enoki), sliced
1/2 teaspoon sea salt or to taste
1/3 cup toasted slivered almonds, for garnish

Instructions:

Being by making the chutney. In a medium bowl, whisk together the garlic, chilies, lemon juice, olive oil and salt. Stir in the cilantro and toss well to coat. Set aside.
Heat 2 tablespoons of the olive oil in a medium-large saucepan over medium heat. When hot, add the mustard and cumin seeds, and fry until the mustard seeds turn grey and being to splutter and pop — 30 to 60 seconds. Stir in the curry leaves, and then add the onion. Sauté for 5 to 8 minutes, until the onion is softened. Add the ginger and sauté for another minute.
Now add the bulgur wheat, stir well to coat, and then pour in 1 1/2 cups boiling water. Cover the pan and simmer for 5 to 8 minutes, until the liquid has evaporated. Remove from the heat.
Heat the remaining 2 teaspoons of oil in a large nonstick frying pan over medium-high heat. When hot, add the mushrooms to the pan and cook, stirring often, until the mushrooms begin to brown and all of the moisture evaporates, about 5 to 7 minutes.
To complete the dish, stir the mushrooms, salt and chutney into the bulgur wheat, and mix well to incorporate all of the components. Serve hot or at room temperature, garnished with toasted almonds.

Makes 4 to 6 servings