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Mushroom and Almond Pilaf

Servings: 8


  • 1 quart homemade chicken stock or canned chicken broth, low sodium
  • 2-1/2 cup bulgur
  • 5 T extra virgin olive oil, divided
  • Salt, to taste
  • Black pepper, ground, to taste
  • 12 ounces mushrooms
  • 1/2 cup slivered almonds, toasted


  1. Bring stock to boil in a large saucepan. Without stirring, add bulgur in a slow, steady stream; cover and simmer until just tender, about 45 minutes.
  2. Heat 3 tablespoons oil in a saucepan until almost smoking. Immediately pour hot oil over the cooked bulgur; cover and simmer until bulgur is dry and tender, about 7 minutes longer. Season with salt and pepper to taste.
  3. Meanwhile, heat remaining 2 tablespoons oil in a medium skillet. Add mushrooms and sauté until browned lightly, about 4 minutes. Add mushrooms and almonds to the bulgur; toss to combine. Serve immediately.

Nutrients per Serving

  • Calories: 321
  • Protein: 11g
  • Carbs: 40g
  • Total Fat: 14g
  • Sat Fat: 2g
  • Mono: 10g
  • Fiber: 9g
  • Sodium: 179mg
  • Omega-3 Fats: <1g
  • Mg: 95mg
  • Potassium: 506mg