Mushroom Bulgar Pilaf

Source: Food Hero

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Ingredients

1 cup onion, chopped

1 1/2 teaspoons vegetable oil

3 cups mushrooms, sliced or chopped

3/4 cup bulgar

1 1/2 cups water

2 teaspoons dry bullion (chicken or vegetable)

1/2 teaspoon garlic powder

1/4 teaspoon pepper

2 cups packed fresh spinach, roughly chopped

Materials

skillet and a knife.

Instructions

  1. Use a medium saucepan or skillet with a tightly fitting lid. Over medium heat, sauté onions in oil in the open pan until they are softened.
  2. Add mushrooms and sauté until beginning to brown, stirring frequently.
  3. Stir in bulgur and continue to stir until lightly browned.
  4. Add water, bouillon, garlic powder, and pepper. Cover pan with lid.
  5. Reduce heat to low. Cook for 15 to 20 minutes or until bulgur is tender and liquids are absorbed.
  6. Remove from heat. Mix in the spinach and serve.
  7. Refrigerate leftovers within 2 hours.

More About Spinach

How to Select

Choose fresh, crisp, green bunches with no evidence of insect damage.

How to Store

Remove blemished leaves, rinse, dry and refrigerate in a plastic bag with some air holes for use within 3-5 days. You can also blanch, cool, and freeze spinach in plastic bags.

How to Prepare

Rinse greens in cold water. Pat leaves between towels or use a salad spinner to dry leaves. Add to salads, wraps, pitas, and sandwiches. Steam, microwave, boil, sauté, stir-fry, braise, or purée. Add to casseroles, soups, dips, sauces, and pasta, rice, and egg dishes. Cook with olive oil, garlic, and lemon juice.