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Bulgur Wheat with Mushrooms

I use Gruyère here because I particularly like its flavor and texture when slightly melted. It is far from essential, though, and sometimes I use Cheddar or whatever comes to hand. A warming, frugal dish this, and a great favorite of mine with a glass or two of red wine.

FOR 4 AS A MAIN DISH

½ pound mushrooms

2 tablespoons peanut oil

1 1/3 cups bulgur wheat

4 ounces Gruyère cheese, cut into 1-inch cubes

salt

freshly ground black pepper

Cut the mushrooms into quarters and cook them in a shallow pan with the oil for 3 or 4 minutes, until they are soft and golden brown. Remove them from the pan with a slotted spoon into a bowl. Keep warm.

Add the bulgur wheat to the pan, tossing the grains in what remains of the oil. Pour in 1 ¼ cups water and add a pinch of salt. Simmer the grains gently for 6 minutes. Taste the bulgur to see if it is tender; if not, cook for another couple of minutes.

Stir in the mushrooms and cheese, and season with black pepper and more salt if needed.

From Real Fast Food by Nigel Slater