Bulgar

So my latest kitchen acquisition has been a bag of Bulgar wheat. Bulgar is basically just another grain, but its different than cous-cous, rice, pasta, and quinoa. It's a little wheatier - more like brown rice, but less "together'. It's great because you get the texture of brown rice but it takes half the time to cook.
To cook bulgar, you can either follow the instructions on the package, or boil 7 oz. of bulgar with 750 mL water (the recipe I used today was metric.) Some recipes will call for cooked bulgar to start with. Some will give you instructions.
Today we had a ton of leftover mushrooms (why, oh why, do I shop at Costco?) so I made a mushroom bulgar pilaf type thing.
Ingredients:

• 7 oz. Bulgar
• 750 mL water
  
• Bunch of mushrooms (I think probably a half pound)
• Olive Oil
• Butter
• Salt
• Pepper
• Garlic
• Parmesean cheese
• Sundried tomatoes, chopped/sliced thin.
  

Procedure:

1. Cook bulgar and water together (with some salt). Cook for about 15 minutes. Drain off excess liquid.
   
2. In a separate pan, saute garlic in olive oil and butter on medium heat. Add mushrooms, saute until mushrooms look delicious.
3. Add bulgar to mushrooms. Add salt and pepper.
4. Add parmesean to mix.
   
5. Serve garnished with sundried tomatoes.