Bulgur "Risotto" with Spinach and Bacon

Bulgur is one of those things that I should probably eat a lot more of - it's healthy, quick, and very cheap. However, I can't say I've eaten much of it at all, other than the occassional deli-purchased tabbouleh salad.

Now I can't remember what I saw recently that made me perk my interest in bulgur again, but I recalled a recipe I'd seen long ago - Bulgur "risotto" with spinach and bacon. It had about 6 ingredients (bulgur, onion, broth, spinach, bacon, and parmesan), had a cooking time of about 20 minutes with very little prep work, and I figured that it couldn't be that bad with the addition of bacon and parmesan cheese. I just had no idea how good it was going to be! The bulgur gets wonderfully creamy, and no stirring is involved.

I think it would be a good base for other combinations, like crumbled italian chicken sausage and arugula; broiled zucchini and goat cheese; crisped prosciutto and broccoli raab; kale and lamb.




Bulgur Risotto with Spinach and Bacon

1 medium onion, chopped
1 cup bulgur wheat
2 cups water
1 3/4 cups broth
5 strips bacon
8 oz baby spinach
1/2 cup parmesan cheese, grated
olive oil for cooking
fresh ground pepper

In a large lidded saucepan with high sides, sweat the onion in some olive oil until soft, about 5-6 minutes. Add the bulgur, broth, and water. Cover and turn heat to low, let simmer for 20 minutes or until bulgur is tender and creamy.

While the bulgur is cooking, chop and fry up 5 slices of bacon in a frying pan on medium heat until crispy. Drain on paper towels and set aside.

After 20 minutes, remove lid, and stir in spinach. Cook for another minute or two or until spinach is wilted. Toss in bacon and mix. Serve into shallow bowls, top with parmesan cheese and fresh ground pepper. Serves 4. Recipe from epicurious.com.