Bulgur Pilaf with Turkey & Mushrooms

📝 Ingredients

• 450 g turkey escalopes
• 300 g bulgur wheat
• 300 g button mushrooms
• 1 brown onion (about 120 g)
• 2 garlic cloves
• 2 tbsp olive oil (1 for the turkey, 1 for the mushrooms)
• 1 chicken stock cube + 700 ml hot water
• 1 tsp dried thyme
• ½ bunch flat-leaf parsley (about 20 g)
• Salt, black pepper

🍴 Utensils

• Flameproof casserole dish with lid
• Chopping board
• Knife
• Wooden spoon
• Measuring jug
• Fork

📖 Steps

1. Cut the turkey escalopes into strips of about 1 × 5 cm and season with salt and pepper. Wipe the mushrooms, trim the earthy ends of the stalks and slice them 5 mm thick. Peel and finely chop the onion, and chop the garlic. Dissolve the stock cube in 700 ml hot water.
2. Heat 1 tbsp oil in the casserole dish over a high heat. Sear the turkey in two batches, 2 to 3 min each, until golden: if you add it all at once, it will release its liquid and stew instead of browning. It doesn't need to be cooked through. Set aside on a plate.
3. In the same casserole dish, add 1 tbsp oil and the mushrooms. Cook for 6 to 7 min over a medium-high heat, stirring only occasionally, until their water has evaporated and they turn golden. Add the onion and garlic and cook for 3 min, until the onion is translucent.
4. Add the bulgur to the casserole dish and stir for 2 min over a medium heat: the grains become coated in fat, turn glossy and smell nutty. This step, known as toasting, stops them sticking together.
5. Pour in the hot stock, add the thyme and scrape the caramelised bits off the bottom with the wooden spoon. Return the turkey and its juices, bring to a simmer, then cover and cook for 12 to 15 min over a low heat without lifting the lid, until the liquid is absorbed.
6. Check it's cooked: small holes should appear on the surface and the grains should be tender. If they're still firm and dry, add a small glass of hot water and cook for another 3 min. Turn off the heat and leave to stand, covered, for 5 min so the bulgur finishes swelling.
7. While it rests, wash, dry and chop the parsley. Fluff up the pilaf with a fork, stir in the parsley, then taste and adjust the salt and pepper: the stock is already salty. Serve piping hot.