Bulgur-Mushroom Stovetop Pilaf

I got this recipe from Better Homes & Gardens Magazine.  Again, it’s not on their website, so I’m posting.  (I adjusted it a tiny bit).  I added the tofu* because I wanted this as a main meal. It was chewey and took a long time to eat, so it was very filling. I think I might add 2 C baby spinach leaves next time. Let me know what you think!

Ingredients:
1 medium onion, chopped
1 14 oz. can chicken broth
1 C apple juice
1/2 C wild rice, rinsed
2 C quartered or sliced stemmed shitake, cremini, or button mushrooms (I used baby bellas and shitake.  I was disappointed that I couldn’t taste the individual mushrooms, though, so I’ll probably use the cheap button mushrooms next time)
1/2 C bulgur
1 medium red or green sweet pepper, seeded and chopped (I used yellow)
(1 C cubed firm tofu)
1/2 C snipped fresh flat-leaf (Italian) parsley
1/4 C chopped walnuts, toasted
Freshly cracked black pepper
(red pepper flakes)
1 oz. feta cheese, crumbled (1/4 C)

Preparation:
1. In saucepan cook onion in hot oil 5 min. until tender, stirring occasionally. Add liquids and wild rice. Bring to boiling; reduce heat. Simmer, covered, 30 min.
2. Stir in mushrooms and bulgur. Cook, covered, 10-15 min more or until the liquid is absorbed (this took 25 min, and I still ended up with a lot of broth, but I loved it!) Stir in sweet pepper and tofu; remove from heat. Cover and let stand 5 min. Stir in parsley and walnuts. Season to taste with peppers. Sprinkle with feta cheese and serve.

* I have never been a tofu person. In fact, this was the first time I’ve tried tofu aside from my Miso soups, which I usually push the large chunks aside. I could not tell a texture or flavor. It was a great addition to this dish. If you can’t do tofu, try chicken.

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