Mushroom Bulgur Pilaf

• 1 tablespoon olive oil
• 4 scallions, thinly sliced
• 2 cloves garlic, minced
• 1 carrot, thinly sliced
• 1 rib celery, thinly sliced
• 1/2 lb mushroom, thinly sliced
• 1 cup coarse bulgur
• 1 1/2 cups chicken broth
• 1/4 teaspoon crumbled dried rosemary
• salt and pepper

1. Preheat the oven to 350.
2. In a Dutch oven, heat the oil over moderate heat.
3. Add the scallions and garlic and saute for 2 minutes or until the scallions are soft.
4. Add the carrots and celery and saute for 4 minutes or until the carrots are crisp tender.
5. Add the mushrooms and saute for 3 minutes or until the mushrooms are softened.
6. Stir in the bulgur, broth, 1 cup of water, rosemary, salt and pepper and bring to a boil.
7. Cover and bake for 20 minutes or until the bulgur is tender and the liquid has been absorbed.

olive oil, scallions, garlic, carrot, celery, mushroom, coarse bulgur, chicken broth, rosemary, salt

Taken from www.food.com/recipe/mushroom-bulgur-pilaf-440580 (may not work)