Cracked Wheat With Mushroom Puree

• Any leftover mushroom-soaking liquid from mushroom puree
• Chicken or vegetable stock or water, as needed
• 1 cup medium cracked wheat (bulgur), uncooked
• 2 tablespoons mushroom puree (see recipe)
• Salt and freshly ground black pepper

1. Measure mushroom-soaking liquid, and add stock or water as needed to make 2 cups.
2. Bring to boil.
3. Combine liquid and cracked wheat in a bowl, stir, cover and set aside until all liquid is absorbed, 45 minutes.
4. Stir in mushroom puree and salt and pepper.
5. Serve at room temperature, or reheat gently in microwave or low oven or over low heat before serving.

mushroom puree, chicken, cracked wheat, mushroom puree, salt

Taken from cooking.nytimes.com/recipes/8613 (may not work)