Mushroom & Bulgur Wheat Loaf (No, i haven't used up all that Bulgur Wheat i cooked)

I tend to cook at the weekend for the week, so as i had cooked a whole packet of Bulgur Wheat, i had to use it up.

I also had got a bag full of white mushrooms from the lovely little veg man on the high street. (He tends to have whatever is cheap this week at the market and sells stuff in bowls for £1). This week he gave me an extra cucumber, so i think i am in there! It's a sign, huh?

Ingredients:
1 large onion (white or red, finely chopped)
A lot of mushrooms (probably 12 oz - but who is counting), finely chopped up
2-3 cups of cooked bulgur wheat
1 Tin of chickpeas/garbanzo beans (drained) or any soft beans
Some herbs - I used tarragon
2 cloves of garlic
4-5 fresh tomatoes
3/4 cup of rolled oats or oatmeal (you could use breadcrumbs)

Method -

Steam Saute the onions and mushrooms - Heat a large pan to a high heat having drizzled or wiped it with kitchen roll with some oil on it. Add the onions and mushrooms, plus the chopped herbs or dried if using and add 2 tbl spoons of water - just to create some steam, saute until soft, evaporating the water).

Mix 1/3rd sauteed veggies with the tomatoes, 2 tbl spoons of bulgur wheat and the tin of beans in the vita mix (or blender/food processor) until smooth. Mix with the rest of the ingredients.

Place in an oiled loaf tin.

Bake in the oven (180c) for 1 hour and 15 minutes.

Allow to cool, turn out, slice and serve.

Ideally serve hot with a salsa, or tomato sauce and a salad.

Now, i only have a little bulgur wheat to go! I should learn to not cook a whole pack at a time.

PS - the above recipe could be done with Quinoa too.