Feast your eyes on this veggie-forward feast, Chef! Fluffy bulgur wheat is topped with plump edamame beans, crunchy carrot matchsticks, fresh greens, and pan-fried mushrooms. Coated in a sweet dijon mustard dressing and a scattering of pecan nuts.
Mushroom Bulgur Wheat Bowl
Mushroom Bulgur Wheat Bowl
with a balsamic vinegar & dijon mustard dressing
Hands on Time: 35 - 55 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot Chunks
- Bulgur Wheat
- Button Mushrooms
- Carrot
- Edamame Beans
- Mustard Dressing
- NOMU Provençal Rub
- Pecan Nuts
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
BEETS & BEANS
Boil the kettle. Coat the beetroot pieces in oil and season. Air fry at 200°C until cooked through, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
BEGIN THE BULGUR
Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
YOU PE-CAN!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). During the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and season.
MUSTARD DRESSING
In a bowl, add the mustard dressing, a drizzle of olive oil, and seasoning. Loosen with a splash of water until drizzling consistency.
GET READY FOR COMPLIMENTS
Plate up poke bowl style. Top the bulgur with the edamame beans, the carrot matchstick, the shredded leaves, the roasted beetroot, and the fried mushrooms. Drizzle over the mustard dressing and scatter over the toasted nuts.
Beetroot Chunks - 200g
Edamame Beans - 50g
Bulgur Wheat - 75ml
Pecan Nuts - 10g
Button Mushrooms - 125g
NOMU Provençal Rub - 5ml
Mustard Dressing - 25ml
Carrot - 120g
Salad Leaves - 20g
BEETS & BEANS
Boil the kettle. Coat the beetroot pieces in oil and season. Air fry at 200°C until cooked through, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
BEGIN THE BULGUR
Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
YOU PE-CAN!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). During the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and season.
MUSTARD DRESSING
In a bowl, add the mustard dressing, a drizzle of olive oil, and seasoning. Loosen with a splash of water until drizzling consistency.
GET READY FOR COMPLIMENTS
Plate up poke bowl style. Top the bulgur with the edamame beans, the carrot matchstick, the shredded leaves, the roasted beetroot, and the fried mushrooms. Drizzle over the mustard dressing and scatter over the toasted nuts.
Beetroot Chunks - 400g
Edamame Beans - 100g
Bulgur Wheat - 150ml
Pecan Nuts - 20g
Button Mushrooms - 250g
NOMU Provençal Rub - 10ml
Mustard Dressing - 50ml
Carrot - 240g
Salad Leaves - 40g
BEETS & BEANS
Boil the kettle. Coat the beetroot pieces in oil and season. Air fry at 200°C until cooked through, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
BEGIN THE BULGUR
Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
YOU PE-CAN!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). During the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and season.
MUSTARD DRESSING
In a bowl, add the mustard dressing, a drizzle of olive oil, and seasoning. Loosen with a splash of water until drizzling consistency.
GET READY FOR COMPLIMENTS
Plate up poke bowl style. Top the bulgur with the edamame beans, the carrot matchstick, the shredded leaves, the roasted beetroot, and the fried mushrooms. Drizzle over the mustard dressing and scatter over the toasted nuts.
Beetroot Chunks - 600g
Edamame Beans - 150g
Bulgur Wheat - 225ml
Pecan Nuts - 30g
Button Mushrooms - 375g
NOMU Provençal Rub - 15ml
Mustard Dressing - 75ml
Carrot - 360g
Salad Leaves - 60g
BEETS & BEANS
Boil the kettle. Coat the beetroot pieces in oil and season. Air fry at 200°C until cooked through, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
BEGIN THE BULGUR
Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
YOU PE-CAN!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). During the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and season.
MUSTARD DRESSING
In a bowl, add the mustard dressing, a drizzle of olive oil, and seasoning. Loosen with a splash of water until drizzling consistency.
GET READY FOR COMPLIMENTS
Plate up poke bowl style. Top the bulgur with the edamame beans, the carrot matchstick, the shredded leaves, the roasted beetroot, and the fried mushrooms. Drizzle over the mustard dressing and scatter over the toasted nuts.
Beetroot Chunks - 800g
Edamame Beans - 200g
Bulgur Wheat - 300ml
Pecan Nuts - 40g
Button Mushrooms - 500g
NOMU Provençal Rub - 20ml
Mustard Dressing - 100ml
Carrot - 480g
Salad Leaves - 80g
Woolies Products in this dish
