Bulgur-Mushroom Stovetop Pilaf

1 medium onion, chopped
1 tbsp olive oil
1 14-oz can chicken broth
1 cup apple juice
1/2 cup wild rice, rinsed
2 cups quartered or sliced stemmed shiitake, cremini, or button mushrooms
1/2 cup bulgur
1 medium red or green sweet pepper, seeded and chopped
1/2 cup snipped fresh flat-leaf (Italian) parsley
1/4 cup chopped walnuts, toasted
Freshly cracked black pepper
1 oz feta cheese, crumbled (1/4 cup)


In saucepan cook onion in hot oil 5 minutes or until tender, stirring occasionally. Add broth, apple juice, and wild rice. Bring to boiling; reduce heat. Simmer, covered, 30 minutes.
Stir in mushrooms and bulgur. Cook, covered, 10-15 minutes more or until grains are tender and most of the liquid is absorbed. Stir in sweet pepper; remove from heat. Cover; let stand 5 minutes. Stir in parsley and walnuts. Season to taste with cracked black pepper. Sprinkle with feta cheese.
Makes 6 (3/4-cup) servings