Bulgur Pilaf with Mushrooms
(Mantarli Bulgur Pilavi)
1/2 cup bulgur, large grain, washed and drained -I always use Turkish Bulgur which taste is better:)
1 cup hot water
2 tbsp extra virgin olive oil
1 tbsp tomato paste
1 tbsp Turkish red pepper paste, medium
1/4 cup vermicelli noodles
2 tbsp butter
1 medium size onion, sliced
8-10 mushrooms, cleaned, sliced
Place all the pilaf ingredients in a medium size pot. Put the lid on and start to cook over low heat.
Meanwhile, place vermicelli noodles in a small pan. Saute until the colour of vermicelli noodles turns to light brown over under medium heat. Do not burn them!
Check the Bulgur Pilaf, when you start seeing holes towards the end add lightly browned vermicelli noodles, stir. Close the lid and continue to cook until the bulgur is done, ie. when all the liquid has evaporated.
Meanwhile, melt the butter in a small pan. Saute the onion and mushrooms until the mushrooms softened over medium heat. Toss it into the cooked Bulgur Pilaf. Let the Bulgur Pilaf with Mushrooms stand for about 5 minutes, then serve.