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extra-virgin olive oil cracked wheat bulgur vegetable stock garlic shiitake Italian-flavored baked tofu head fennel
Viewed: 50 - Published at: 9 years agoIngredients
- 2 1/2 Tbs. extra virgin olive oil
- 1 cup uncooked cracked wheat bulgur
- 2 cups vegetable stock
- 1 large leek, well rinsed and thinly sliced
- 1 tsp. minced garlic
- 1/2 lb. shiitake or other wild mushrooms
- 6 oz. Italian-flavored baked tofu
- 1 head fennel, trimmed, cored and thinly sliced, for garnish
Method
- Heat 2 tablespoons oil over high heat.
- When hot, stir in cracked wheat.
- Stir for 2 minutes until grains are coated with oil.
- Add vegetable stock and stir until well blended.
- Cover, reduce heat to medium, and cook for about 10 minutes.
- Check, and if cooking too quickly, reduce heat to low and set lid askew.
- Meanwhile, heat remaining 1/2 tablespoon oil in second skillet over medium heat.
- When hot, saute leek, garlic, mushrooms and tofu.
- Cook until mushrooms lose liquid and soften, about 5 minutes.
- Stir mushroom mixture into cracked wheat.
- Place in serving bowl or on plates and garnish with sliced fennel.
- Serve hot.
