Sweet Potato and Bulgur Pilaf

I saw a recipe online and it sounded good.  But I didn't have half of the ingredients, and some of the ingredients didn't seem to "go together" to me, so I decided to go with the idea and do my own thing.  

Sometimes just tossing things in a pot works, sometimes it doesn't.  I was definitely taking a chance with this recipe because my husband doesn't like sweet potatoes unless they are mashed into a super sweet casserole and topped with toasted marshmallows.  

1 tbsp oil - I used grapeseed 

4-5 cloves of garlic, pressed or minced

4 ounces of crimini mushrooms, sliced

4 medium sweet potatoes, peeled and cut into 1" chunks

1 cup bulgur wheat

1 quart vegetable broth

1/2 tsp celery salt (I used this because my celery had seen better days.  I would substitute 1-2 stalks of celery the next time.)  

1 tsp sage

1 tsp Greek seasoning 

1/4 cup chopped dried apricots

1/4 cup pumpkin seeds (other nuts or seeds would work well in this or you could omit them altogether)

3-4 green onions, thinly sliced

salt and pepper to taste

Heat the oil in a large skillet that has a tight fitting lid.  Add garlic and saute' for about 30 seconds; add mushrooms and saute' until soft.  Add the sweet potatoes and continue to cook, stirring, for about 4-5 minutes.  Add bulgur and seasonings; stir for a minute or two, then add the apricots.  Mix well and pour in the vegetable broth.  Cover and reduce to low heat; simmer for 10-15 minutes or until all the liquid is absorbed and the bulgur is tender.  Toss with the green onions and pumpkin seeds and serve.  

Hubby loved it (we all did) and even went back for seconds.  Score!  Actually, we ate it all so quickly that it was only when we were scraping the last spoonful from the pan that I thought, "Ooops!  No finished dish picture for the blog!"  So you'll just have to make it for yourself to see what it looks like afterwards.  I bet you don't have time for a picture either!  :::wink:::