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Bulgur Walnut Loaf

From the kitchen of Karen Mintzias
Yields: 1 loaf, serves 5 or more

1 Lg Onion; chopped
3 Garlic cloves; minced
2 Tbs Oil
8 Oz Mushrooms, sliced
1 Tbs Minced fresh herbs (rosemary or thyme are nice)
1 Tbs Tamari
2 Tsp Vegemite (optional)
Salt and pepper, to taste
1 1/2 Cups Bulgur wheat
3 Cups Water
8 Oz Walnuts, chopped fine
5 Carrots, cooked and mashed
2 Tbs Flour
1 Cup Bread crumbs

Saute onion and garlic in oil until soft, then add mushrooms and continue cooking until most of the mushroom liquid has evaporated and you are left with a blackening in the bottom of the pan. Remove from heat and blend in herbs, tamari, Vegemite (if using), and salt and pepper to taste. Set aside. Add just a bit of liquid to bring up any of the tasty crusties and turn heat off on the pan unitl needed.

In a large, dry, saucepan, toast bulgur over medium heat until it is very lightly browned, stirring constantly. Add mushroom mixture and water, with liquid from the pan, simmering until liquid has been absorbed. Remove from heat and stir in mashed carrots, flour and breadcrumbs. Adjust seasoning if necessary. Turn out mixture into a greased loaf pan with a cover and bake at a moderate temperature for about one hour.

Note: This recipe involves a lot of work. To help speed up the process: Saute onion and garlic at a higher temperature, adding mushrooms a bit ealier and do not cook all the way through. Do not cook carrots, instread use whatever liquid is in the recipe to pulse in a blender and create a mush. Use a slightly deeper dish, add ingredients and liquid, but leave it uncovered and bake at a lower temperature to help the loaf dry out. It bakes only a little longer, but can turn out the same, it just takes a bit of practice, but cuts your time.

Options: You could also use other root vegetables or squashes in place of carrots. Make the recipe once and then play with the ingredients.

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