Friday, August 10, 2007

Risotto-Style Bulgar with Wild Mushrooms and Goat Cheese


I found the most amazing Mediterranean market near where I live, thanks to a tip from a restaurateur I spoke with while writing an article for a local newspaper.

Halloumi cheese (more on this later), every kind of grain, lentil, spice and multiple variety of olives and cuts of lamb, this place was seriously fun to browse. I went home with the halloumi, red lentils and Bulgar with no action plan at all.

There the dry goods sat in my pantry and the cheese calls my name every time I open the refrigerator.

Tonight was the night for the Bulgar - risotto-style creaminess, nutty flavor and just enough texture, this is a close runner up for arborio rice. More nutritious than rice, slightly more flavorful and interesting, Bulgar is just as, if not more, delicious than a classic risotto recipe I make often.

Risotto-Style Bulgar with Wild Mushrooms and Goat Cheese:
(serves 2-3 as an entree, 4-6 as a side)

2 medium yellow onions, chopped
1 shallot, chopped
3 cloves garlic, chopped
1 c dried Bulgar wheat
Olive oil as needed
Salt and pepper
1 c dry white wine
4-8 c chicken broth, warmed on the stove top
1 c re hydrated dried wild mushrooms (about 1/4 c dried)
1/4 c goat cheese, crumbled
Dried or fresh chopped parsley for garnish (if desired)

Directions:
Heat broth, let stand. Heat olive oil in a large saute pan and sweat garlic, shallot and onion, add salt and pepper. Once translucent and fragrant, add Bulgar, stirring until grains are translucent.

Add wine, simmer and stir often until the pan is dry. Continue adding 2-3 cups broth, 1/2 c at a time until Bulgar is getting creamy and liquid is absorbed. Add mushrooms and soaking liquid, stir until liquid is absorbed. Continue stirring and adding liquid until Bulgar is creamy and the texture is right (as soft as you like). Salt and pepper to taste, remove from heat, add goat cheese and serve while still slightly soft and creamy, garnishing with parsley if desired.

10 comments:

silverbear said...

I've made bulghur pilafs before, but never anything quite like this. I'll have to give it a try. I'll also have to check out Princess Market and Spices Mediterranean Kitchen. Both sound great.

Christine said...

I don't think I've ever had bulgar but this makes me want to try it. I also can't wait to check out the restaurant and the market. I read your reviews of both Sushi Eye and Spices. Both were excellent! I'm excited to try the conveyor belt sushi resto when it opens. Keep us posted!

Janet said...

What a great idea! This looks amazing. I love everything in it!

Nora B. said...

Kirsten, that's a really terrific idea to use bulgar wheat in risotto. And the mushroom and goat's cheese is a wonderful combination.

Chris said...

I love this idea! I have bulgar wheat I have been trying to get through - (A lot in one container for one girl). I am going to have to try this - sounds delicious!

Peabody said...

What a great idea. Always looking for a new way to force my hubby to eat grains.

Patricia Scarpin said...

That is some delicious dish, Kirsten! Anything that is similar to a risotto makes my mouth water!

luvssnakes said...

I tried this last Saturday night and it ruled! Quite tasty and also good for you! Thanks very much!eiky

luvssnakes said...

This was wonderful!

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