Bulgur Pilaf With Mushrooms

• 3 12 vegetable broth (low sodium if you like)
• 2 cups bulgur
• 34 lb fresh mushrooms
• 1 medium onion
• 2 tablespoons unrefined sesame oil
• 14 cup currants
• 13 cup toasted pumpkin seeds
• low-sodium tamari (to taste)

1. In a 2-quart saucepan, bring the broth to a boil.
2. Add the bulgur and return to a boil; then turn off the heat, cover the pot, and set aside until all the water has been absorbed, about 30 minutes.
3. In the meantime, wipe and slice the mushrooms thinly.
4. Chop the onion fine.
5. In a large skillet, heat the oil over medium-high heat.
6. Add the onion and mushrooms and saute until they are slightly browned, about 5 minutes.
7. Add the currents and pumpkin seeds and mix well.
8. When the bulgur has absorbed all of the broth, remove the cover and fluff the grain with the fork.
9. Scrape the contents of the skillet into the bulgur and toss well to combine.
10. Add tamari to taste.
11. Serve immediately.

vegetable broth, bulgur, fresh mushrooms, onion, unrefined sesame oil, currants, pumpkin seeds, tamari

Taken from www.food.com/recipe/bulgur-pilaf-with-mushrooms-320038 (may not work)