Bulgur with leeks and prunes2015-12-13
- Servings : 10-12
- Prep Time : 2:00 h
- Cook Time : 15m
- Ready In : 2:15 h
Bulgur with leeks and prunes for a special companion of the roast or grilled meat.
- 2 cups bulgur
- 8 cups water
- 1 cup vegetable or chicken broth
- Zest and juice from 1 Orange
- 1 tablespoon thyme
- salt & pepper
- 1 cups dried plums , chopped
- 2 cups mushrooms of your choice (I put shitake mushrooms from jar)
- ½ Cup red wine
- 3 leeks cut into rings
- 3 tablespoons olive oil
- 2/3 cup almond white
- A pinch of nutmeg (Optional)
Soak the bulgur in water 2 hours or overnight. Next the drain and keep aside. Meanwhile soak the prunes in orange juice.
Heat the oil in a wide skillet and saute leeks. Cook until tender and add mushrooms, If you use fresh, otherwise we keep for later.
Deglaze with the wine and just absorb it, add the bulgur. Season with salt and pepper and pour the broth. Sprinkle with thyme and nutmeg, If you use and add the zest of Orange. Stir and cook for 5 minutes.
Add the plums with the orange juice and mushrooms, If you use jar mushrooms. Cook other 3-4 minutes and close switch off heat. Add the nuts and stir. Allow to stand a little, in order to pull the extra fluids and serve immediately.