Mushroom and Almond Pilaf

Servings: 8

Ingredients

• 1 quart homemade chicken stock or canned chicken broth, low sodium
• 2-1/2 cup bulgur
• 5 T extra virgin olive oil, divided
• Salt, to taste
• Black pepper, ground, to taste
• 12 ounces mushrooms
• 1/2 cup slivered almonds, toasted

Directions

1. Bring stock to boil in a large saucepan. Without stirring, add bulgur in a slow, steady stream; cover and simmer until just tender, about 45 minutes.
2. Heat 3 tablespoons oil in a saucepan until almost smoking. Immediately pour hot oil over the cooked bulgur; cover and simmer until bulgur is dry and tender, about 7 minutes longer. Season with salt and pepper to taste.
3. Meanwhile, heat remaining 2 tablespoons oil in a medium skillet. Add mushrooms and sauté until browned lightly, about 4 minutes. Add mushrooms and almonds to the bulgur; toss to combine. Serve immediately.

Nutrients per Serving

• Calories: 321
• Protein: 11g
• Carbs: 40g
• Total Fat: 14g
• Sat Fat: 2g
• Mono: 10g
• Fiber: 9g
• Sodium: 179mg
• Omega-3 Fats: <1g
• Mg: 95mg
• Potassium: 506mg