Cooking Mama | Food

A Healthy Recipe for Noche Buena from The Goodwill Market


Christmas usually means indulging in good food to celebrate traditions with family and friends. However, having too many rich foods successively may take a toll on your health. And you don’t want to get sick, especially during the holidays. Serving healthy alternatives at home and at your get-togethers can ensure that you are providing nutritious and delicious options that everyone can enjoy without missing out on the fun. Here is a healthy recipe for Noche Buena that you might want to consider including in your menu.

Healthy Recipe for Noche Buena

The Goodwill Market shares this paella recipe by Chef Joel Tan Navarro that uses Duru Bulgur instead of rice. If you are averse to rice, then this low GI alternative would be good for you. It packs more than twice the fiber and four times as much folate from bulgur, plus the umami goodness of mushrooms and the heart-healthy properties of olive oil.

Mushroom Truffle Paella Recipe (Duru Bulgur’s Vegetarian Paella)

Switch things up this Noche Buena with this filling and festive paella, made with Duru Bulgur that is conveniently available at The Goodwill Market online store. Shop smart and have your healthy goodies delivered directly to your doorstep through


  • 2 tbsps. Umbria Original Truffle Sauce
  • 1 cup Duru Bulgur coarse
  • Drizzle of Umbria Tartufi White Truffle flavored oil
  • 1/2 cup shitake mushrooms fresh
  • 1/2 cup shitake mushrooms dried
  • 1/2cup white button mushrooms
  • 1/2 cup portobello mushrooms
  • 1/2 cup arugula
  • 1/2 cup olive oil
  • 1/2 cup onions
  • 2 cups vegetable stock
  • Salt (Himalayan salt is a healthier alternative)
  • Pepper


  • 1. Soak dried shitake mushrooms in hot water and let them bloom. Set aside.
  • 2. Prepare, wash and cut other mushrooms and set aside.
  • 3. Cut onions and set aside.
  • 4. Wash the arugula and trim it into small pieces.

Cooking Time:

  • 1. Heat up olive oil in a paella pan.
  • 2. Brown fresh shitake mushrooms and set aside. It will be used as a garnish.
  • 3. Add a little bit of olive oil then sauté onions.
  • 4. Add the rest of the mushrooms until brown.
  • 5. Add the truffle salsa.
  • 6. Add Duru Bulgur coarse and sauté for about 1 to 2 minutes.
  • 7. Then add vegetable stock and let it simmer and reduce.
  • 8. When reduced, place the fresh shitake mushrooms as garnish.
  • 9. Cover with foil to continue cooking and adjust the heat to medium-low.
  • 10. When the bulgur is cooked, crank up the heat to achieve the socaratt (crispy bottom layer of bulgur).
  • 11. When done, take the paella pan off the heat and garnish with arugula. Serve.

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