Wednesday, June 17, 2015

Parmesan Spinach Bulgur

Sneak some spinach-y goodness into a nice whole grain side dish. I served this warm, but it could work cold, too.

1 cup bulgur wheat
2 cups water or chicken stock
4-5 ounces spinach, stemmed
2 Tbsp grated Parmesan
Salt and pepper to taste

Combine the bulgur and water or stock in a medium saucepan. Bring to a boil, then simmer over low heat until tender. Drain off any excess liquid if needed.

While the bulgur cooks, lightly steam the spinach (I find one minute on high in the microwave in a covered glass bowl is about right) then puree it or chop it very finely.

When the bulgur is cooked, stir in the spinach and Parmesan, then add salt and pepper to taste.

Serves 4-6.

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