Cracked Wheat Pilaf With Mushrooms

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Cracked Wheat Pilaf With Mushrooms

 

2 1/2 tablespoons extra-virgin olive oil

1 cup uncooked cracked wheat bulgur

2 cups vegetable stock

1 large leek, well rinsed, thinly sliced

1 teaspoon minced garlic

1/2 pound shiitake or other wild mushrooms

6 ounces Italian flavored baked tofu

1 head fennel, trimmed, cored, thinly sliced, for garnish

 

Heat 2 tablespoons oil over high heat. When hot, stir in cracked wheat. Stir

for 2 minutes until grains are coated with oil. Add vegetable stock and stir

until well blended. Cover, reduce heat to medium, and cook for about 10

minutes. Check, and if cooking too quickly, reduce heat to low and set lid

askew.

Meanwhile, heat remaining 1/2 tablespoon oil in second skillet over medium

heat. When hot, sauté leek, garlic, mushrooms and tofu. Cook until mushrooms

lose liquid and soften, about 5 minutes.

Stir mushroom mixture into cracked wheat. Place in serving bowl or on plates

and garnish with sliced fennel. Serve hot.

Makes 6 servings.