Bulgur & Wild Rice Casserole

• 1/4 cup butter
• 1 cup Bulgar wheat
• 1 cup celery, chopped
• 1/2 cup onion, chopped
• 3 cups chicken broth or 3 cups vegetable broth
• 1 1/2 cups wild rice, cooked
• 1/2 cup fresh parsley, chopped
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon fresh basil, minced or 1 teaspoon dried basil
• 1 teaspoon fresh oregano, minced or 1/2 teaspoon dried oregano
• 2 cups fresh mushrooms, sliced
• 1 cup pecans, chopped

1. Preheat oven to 350u0b0F.
2. In a large saucepan or stockpot, melt butter over medium heat.
3. Add bulgar and cook for about 2 minutes.
4. Stir in celery and onion and cook for about 3 more minutes, or until just tender.
5. Stir in broth, cooked wild rice, parsley, pepper and if using dried, the basil and oregano.
6. Bring to a boil, reduce to a simmer, cover and simmer for 10 minutes.
7. Stir in mushrooms, walnuts and, if using fresh, the basil and oregano.
8. Transfer to a 2-QT baking dish with cover.
9. Cook, covered, for about 20 minutes or until all the liquid is absorbed.
10. For Vegetarian do not use chicken broth.

butter, bulgar wheat, celery, onion, chicken broth, wild rice, fresh parsley, fresh ground pepper, fresh basil, fresh oregano, fresh mushrooms, pecans

Taken from www.food.com/recipe/bulgur-wild-rice-casserole-117970 (may not work)