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Bulgur with Mushrooms and Cashews

Scott Phillips

Servings: 4


  • 2 cups vegetable or chicken broth
  • 1 cup quick-cooking bulgur
  • 1 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 6 oz. white mushrooms, chopped
  • Kosher salt and freshly ground black pepper
  • 1 tsp. minced garlic
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1/2 cup toasted, chopped unsalted cashews
  • 2 Tbs. minced fresh parsley

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 15
  • Sodium (mg): 330
  • Carbohydrates (g): 35
  • Fiber (g): 5
  • Protein (g): 11


  • Bring the vegetable or chicken broth to a boil in a 3-quart saucepan. Stir in the bulgur, reduce the heat to a simmer, cover, and cook until tender and the liquid is absorbed, about 12 minutes.
  • Meanwhile, heat the oil and butter in a 12-inch skillet over medium heat. Add the mushrooms and cook, undisturbed, until golden on the bottom, 4 to 5 minutes. Season with salt and pepper and continue cooking, stirring occasionally, until deep golden brown, about 5 minutes more. Add the garlic and cook, stirring, for 1 minute.
  • When the bulgur is cooked, stir in the Parmigiano, then toss with the mushrooms, cashews, and parsley.


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