Saudi Jareesh with Mushrooms and Herbs

Ingredients

• 1 cup coarse bulgur or cracked wheat
• 3 cups vegetable stock
• 1 tbsp butter or olive oil
• 1 small onion, diced
• 250 g mushrooms, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground black lime or extra lemon zest
• 1/2 tsp ground cinnamon
• 1/2 cup plain yogurt
• 1/2 cup milk or plant milk
• 1 tbsp lemon juice
• 2 tbsp chopped dill
• 2 tbsp chopped parsley
• Salt and black pepper

Steps

1. Rinse bulgur, add it to stock, bring to a boil, then reduce to a gentle simmer. Cook covered for 30 to 35 minutes, stirring occasionally.
2. While it cooks, heat butter in a skillet and brown mushrooms for 5 minutes before adding onion.
3. Add garlic, cumin, black lime, cinnamon, salt, and pepper; cook 1 minute and remove from heat.
4. When bulgur is tender and creamy, stir in milk and yogurt over low heat. Do not let it boil hard after adding yogurt.
5. Fold in two thirds of the mushroom mixture and lemon juice. Add a splash of stock if a looser consistency is needed.
6. Spoon into bowls and finish with remaining mushrooms, dill, and parsley.

Allergen note: Contains wheat and milk; check stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.