Bulgur & Wild Rice Casserole - cooking recipe

Ingredients

1/4 cup butter
1 cup Bulgar wheat
1 cup celery, chopped
1/2 cup onion, chopped
3 cups chicken broth or 3 cups vegetable broth
1 1/2 cups wild rice, cooked
1/2 cup fresh parsley, chopped
1/4 teaspoon fresh ground pepper
1 tablespoon fresh basil, minced or 1 teaspoon dried basil
1 teaspoon fresh oregano, minced or 1/2 teaspoon dried oregano
2 cups fresh mushrooms, sliced
1 cup pecans, chopped

Preparation

Preheat oven to 350\u00b0F.
In a large saucepan or stockpot, melt butter over medium heat.
Add bulgar and cook for about 2 minutes.
Stir in celery and onion and cook for about 3 more minutes, or until just tender.
Stir in broth, cooked wild rice, parsley, pepper and if using dried, the basil and oregano.
Bring to a boil, reduce to a simmer, cover and simmer for 10 minutes.
Stir in mushrooms, walnuts and, if using fresh, the basil and oregano.
Transfer to a 2-QT baking dish with cover.
Cook, covered, for about 20 minutes or until all the liquid is absorbed.
For Vegetarian do not use chicken broth.