Ingredients
1 tablespoon olive oil
2 tablespoons minced shallots
2 cups cremini mushrooms, small dice
1/4 cup dry white wine
2 cups broth (Chicken or Vegetable)
3/4 teaspoon kosher salt
1 cup medium-grind bulgur
1 cup peeled, small-dice carrots
chopped parsley and lemon juice for garni
Preparation
Heat oil in a medium saucepan over medium heat. When it shimmers, add shallots and cook until just beginning to soften, about 2 minutes. Add mushrooms, season with salt and freshly ground black pepper, and cook until moisture released is almost evaporated, about 4 to 5 minutes. Increase heat to medium high. Add wine and cook until almost evaporated, about 3 minutes. Add water and bring to a boil. Stir in salt and bulgur and cover. Reduce heat to low and simmer for 10 minutes. Stir in carrots and simmer until fork tender, about 5 minutes more. Turn off heat and let stand covered for 5 minutes. Fluff with a fork , add parsley and lemon juice and serve.
