Meatless Monday Recipes: Portabello Pilaf courtesy of inSHAPE

When you go meatless, you really need flavorful ingredients that will please your palate and sate your tummy. Few options match the quality of portobello mushrooms, which is why they can shine as brightly as some of the more traditional stars of a cookout.

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When you go meatless, you really need flavorful ingredients that will please your palate and sate your tummy. Few options match the quality of portobello mushrooms, which is why they can shine as brightly as some of the more traditional stars of a cookout.

Paired with one of the all-time favorite grains in our house, bulgur, we prepared a pilaf that can be enjoyed on its own or with the company of burgers, fish, or whatever else you might be cooking up this weekend.

portabelloi-pilaf
Portabello Pilaf

 

Ingredients

  • 1 cup bulgur wheat
  • dash of salt
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • 1 carrot, cubed
  • 2 large portobello mushrooms
  • 3 tbsp balsamic vinegar
  • 1/3 cup parsley, chopped
  • more salt & pepper to taste

Preparation

Prepare bulgur with 1 cup uncooked wheat to 2 cups water and a dash of salt. Once your pot is boiling for 2-3 minutes, remove it from heat, cover the pot and set aside to complete the cooking process.

In a large, deep skillet, over high heat, drizzle olive oil and cook onions and garlic. After 2-3 minutes, add carrots, lower heat and cover to tenderize the carrots a bit. It took us about 4 minutes, but we like them al dente. Add portobello mushrooms and balsamic. Season with salt and pepper then toss with the bulgur and parsley.

Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.

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