Saturday, November 15, 2014

Roasted Broccoli, Mushrooms, Onions and Bulgur Salad

I spent some time in the kitchen on Friday making this recipe that I am sure I will turn to and adapt many times this winter. I brought it to work to eat for dinner later that night and it was a great dish to fuel me during a long eleven hour shift that ended around midnight. I adapted it from one I found in an old issue of Real Simple magazine. 

First, I roasted the broccoli, white onions, and mushrooms after I tossed them in olive oil, sea salt and black pepper.

I have some bulgur to keep using up, so I replaced the barley that the original recipe called for with it.

The finished, delicious salad! It was healthy and satisfying.

Roasted Broccoli, Mushrooms, Onions and Bulgur Salad

by Lisa
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients (2 servings)
  • Ingredients
  • 1/2 cup bulgur
  • 1 large bunch broccoli, cut into florets
  • 1 medium white onion, cut into wedges
  • 1 pound cremini or oyster mushrooms, halved if large
  • 7 tablespoons olive oil
  • Sea salt and black pepper
-Heat oven to 425° F with the racks in the upper and lower thirds. Cook the bulgur according to the package directions.
-Toss broccoli, onion, mushrooms, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on 2 large rimmed baking sheets.
-Roast, tossing once, until crisp-tender, 20 to 25 minutes.
-Toss the bulgur, vegetables, in a bowl. Optional: Serve topped with the Feta and dill.
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Recipe adapted from this recipe via Real Simple magazine

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