Bulgur with mushrooms and feta

Name: Bulgur with mushrooms and feta
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: Middle Eastern
Ingredients: 150g bulgur wheat; 250ml boiling water; 65ml olive oil; 1 large onion, finely sliced (170g); 1 tsp cumin seeds; 500g mixed mushrooms, sliced 4-5mm thick (or torn apart if wild); 2 tbsp picked thyme; 2 tbsp balsamic vinegar; 10g dill, roughly chopped, plus extra to serve; 60g feta, broken into 1-2cm pieces; 1 tsp Urfa chilli flakes (or ½ tsp of regular chilli flakes); salt and black pepper

4 steps

Prep:1hCook:1h

This works as both a side and a main, with some wilted greens alongside. Get as large a mix of mushrooms as you can and like. Thanks to food writer Limor Laniado Tiroche, writing in Haaretz, who inspired this dish.

Updated at: Sun, 02 Jun 2024 08:20:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories725.9 kcal (36%)

Total Fat38.9 g (56%)

Carbs81.9 g (32%)

Sugars9 g (10%)

Protein21 g (42%)

Sodium803.2 mg (40%)

Fiber14.7 g (53%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

150gbulgur wheat

250mlwater

boiling

65mlolive oil

170gonion

large, finely sliced

1 tspcumin seeds

500gmixed mushrooms

sliced 4-5mm thick, or torn apart if wild

2 Tbspthyme

picked

2 Tbspbalsamic vinegar

10gdill

roughly chopped, plus extra to serve

60gfeta

broken into 1-2cm pieces

1 tspUrfa chilli flakes

or 1/2 tsp of regular chilli flakes

salt

black pepper

Instructions

Step 1

1. Rinse the bulgur and place in a large bowl. Stir in½ teaspoon of salt and a good grind of pepper. then pour over the boiling water. Cover the bowl with cling film and set aside for 20 minutes, until the liquid has been absorbed and the bulgur is soft. Drain, if there is any liquid left, and set aside.

Step 2

2. Meanwhile, put 2 tablespoons of oil into a large sauté pan and place on a medium high heat. Add the onion and fry for 7-8 minutes, until soft and caramelised. Add ½ teaspoon of cumin seeds and continue to fry for 1-2 minutes, until dark golden- brown. Remove from the pan and set aside.

Step 3

3. Add another 2 tablespoons of oil to the same pan and increase the heat to high. Mix in the mushrooms and ½ teaspoon of salt and fry for 6-7 minutes, stirring frequently, until the mushrooms have browned and softened. Add the remaining ½ teaspoon of cumin seeds and the thyme and continue to heat for I minute, stirring continuously. Pour in the balsamic vinegar and continue to cook for about 30 seconds: it should reduce to practically nothing. Stir in the bulgur, onion, dill, feta and chilli flakes, until warmed through, then remove from the heat.

Step 4

4. Spoon the bulgur and mushrooms on to a large platter or two individual plates. Sprinkle over some extra dill, drizzle with the remaining oil and serve.