This is a fantastic recipe we tried last night. You will really love this served on a bed of spinach (which we did with a thinned miso dressing) or as a side dish.
Prep time: 20 min
Cook time: 16 min
Serves: 6
Our vegetarian pilaf is packed with sauteéd onions, mushrooms and spinach. To save time, buy pre-sliced mushrooms and frozen chopped onions and spinach.*
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Ingredients
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2 cup(s) vegetable broth, use mushroom broth if available
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1 cup(s) uncooked bulgur
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1 cup(s) water
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2 tsp olive oil
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1 1/2 cup(s) (chopped) uncooked onion(s), chopped
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8 oz fresh mushroom(s), thinly sliced (baby Bella suggested)
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4 cup(s) fresh spinach, baby leaves
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1/4 tsp table salt, or to taste
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1/4 tsp black pepper, or to taste
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Instructions
- In a medium saucepan over medium-high heat, bring broth, bulgur and water to a boil; cover, reduce heat to low and simmer until bulgur is tender, about 10 to 12 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion; cook over medium heat, stirring occasionally, until onions are golden and tender, about 8 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are golden and tender, about 5 minutes. Add spinach, salt and pepper; cook, stirring, until spinach wilts, about 1 minute more.
- Spoon bulgur into skillet; stir over low heat until well-combined. Yields about 3/4 cup per serving.
Notes
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Taken from weightwatchers.com
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