Bulgur Pilaf with Mushrooms
4 glasses of water
Salt
2-3 sprigs of fresh thyme
Add butter and olive oil to a rice pot. Once the butter has melted, add the coarsely chopped onion and sauté until softened. Add the finely chopped mushrooms and stir. When the mushrooms release some of their liquid, add the tomato paste and sauté until fragrant. Add the bulgur and stir once. Add the water. Then add salt, pepper, and fresh thyme and stir. Cook over high heat until the water boils, then reduce the heat and simmer. Once the water is absorbed, uncover the pot, cover with a paper towel, and let it rest. Serve hot.
