Caramelized Onion, Mushroom and Bulgur Pilaf

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.*



2 cup(s) vegetable broth, use mushroom broth if available   


1 cup(s) uncooked bulgur   


1 cup(s) water   


2 tsp olive oil   


1 1/2 cup(s) (chopped) uncooked onion(s), chopped   


8 oz fresh mushroom(s), thinly sliced (baby Bella suggested)   


4 cup(s) fresh spinach, baby leaves   


1/4 tsp table salt, or to taste   


1/4 tsp black pepper, or to taste   


  • 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.


  • *If you use frozen spinach, make sure it’s thawed and well-drained before using it in the recipe. 

    Cooking time may vary with frozen vegetables.

 Taken from

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