Kidney Bean Bulgur

4 Tbs olive oil
3 Tbs dried minced onion
2 garlic cloves, minced
1 cup bulgur
1 cup vegetable stock
1/2 cup water
salt and pepper
1 red bell pepper, seeded and chopped
2 celery stalks, sliced
1/2 lb cremini mushrooms, thinly sliced
15oz can red kidney beans, drained and rinsed
3 Tbs chopped fresh parsley
1/2 cup cashews

1) Heat half the oil in a large, heavy-bottom pan. Add the onion and half the garlic, and cook, stirring frequently, for 2 minutes. Then, add the bulgur, stock and water. Bring to a boil and then reduce heat to simmer for 10 minutes (covered), or until fully cooked.
2) Meanwhile, heat the remaining oil in a heavy-bottom skillet. Add the bell pepper and celery and cook, stirring frequently, for 5 minutes. Add the sliced mushrooms and the remaining garlic and cook, stirring frequently, for 4-5 minutes.
3) Once the bulgur is done, mix the vegetables into the bulgur pot. Add the beans, parsley and cashews. Season with salt and pepper and cook, stirring constantly, until hot. Serve at once.

Review: We bought raw cashews from the bulk food bins. They became so soft in this dish, it was really amazing. This was a good hearty dish, that was originally a risotto recipe. I hate risotto, because I end up stirring for what feels like half a day. And, Mike has eliminated rice from the house because it has too many carbs. I've been tweaking a lot of recipes to utilize bulgur and they all have come out nicely!