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Ingredientes
- 2 1/2 Tbsp. extra-virgin extra virgin olive oil
- 1 c. uncooked cracked wheat bulgur
- 2 c. vegetable stock
- 1 lrg leek well rinsed, and thinly sliced
- 1 tsp chopped garlic
- 1/2 lb shiitake or possibly other wild mushrooms
- 6 ounce Italian-flavored baked tofu
- 1 head fennel trimmed, cored, and thinly sliced, for garnish
Direcciones
- Heat 2 Tbsp. oil over high heat. When warm, stir in cracked wheat. Stir for 2 min till grains are coated with oil. Add in vegetable stock and stir till well blended. Cover, reduce heat to medium, and cook for about 10 min. Check, and if cooking too quickly, reduce heat to low and set lid askew.
- Meanwhile, heat remaining 1/2 Tbsp. oil in second skillet over medium heat. When warm, saute/fry leek, garlic, mushrooms and tofu. Cook till mushrooms lose liquid and soften, about 5 min.
- Stir mushroom mix into cracked wheat. Place in serving bowl or possibly on plates and garnish with sliced fennel. Serve warm.
- This recipe yields 6 servings.
- Wine Suggestions: Depending on your ingredients, this pilaf could be full-bodied, so a fruit-driven Shiraz would be a good match. If your stock is light, consider a leaner, French-style Pinot Noir with some aging.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 6 servings | |
| Calories 161 | |
| Calories from Fat 54 | 34% |
| Total Fat 6.13g | 8% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 334mg | 14% |
| Potassium 338mg | 10% |
| Total Carbs 23.85g | 6% |
| Dietary Fiber 6.5g | 22% |
| Sugars 0.9g | 1% |
| Protein 4.55g | 7% |
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