Baked Bulgur-Mushroom Pilaf

• 1 (14 oz.) can vegetable broth plus enough water to make 3 c.
• 2 tsp. margarine
• 2 tsp. olive oil
• 1 medium clove garlic, peeled and minced
• 1 medium shallot, peeled and minced
• 2 tsp. minced fresh parsley
• 1/2 lb. shallots
• mushrooms or substitute button mushrooms, trimmed, cleaned and thinly sliced
• 2 c. bulgur
• 2 tsp. fresh thyme leaves
• 1/4 tsp. black pepper

1. Heat oven to 250u0b0.
2. Put the broth/water mixture into a saucepan and heat until very hot.
3. In a 2-quart baking dish, heat the margarine and oil over medium heat.
4. Add the garlic and shallots; saute 1 minute.
5. Add the mushrooms and saute 5 minutes.
6. Stir in bulgur, thyme, pepper and hot broth.
7. Bring to a boil.
8. Cover and put into the preheated oven.
9. Cook 25 minutes.
10. Stir in the parsley and nuts if using (optional 1 teaspoon toasted pine nuts or almonds finely chopped).

vegetable broth plus enough, margarine, olive oil, clove garlic, shallot, parsley, shallots, mushrooms, bulgur, thyme, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=783372 (may not work)