Bulgur "risotto" with Spinach and Bacon
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 or 3 (main course) servings
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 medium onion, chopped
- 1 3/4 cups water
- 1/3 cup freshly grated parmesan
- Carbohydrate 47 g(16%)
- Cholesterol 38 mg(13%)
- Fat 25 g(39%)
- Fiber 7 g(29%)
- Protein 21 g(41%)
- Saturated Fat 8 g(42%)
- Sodium 697 mg(29%)
- Calories 488
Preparation Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds. Add bulgur, broth, and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes. While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels. Stir spinach into bulgur until wilted, then stir in parmesan, half of bacon, and salt and pepper to taste. Serve "risotto" sprinkled with remaining bacon.
Preparation Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds. Add bulgur, broth, and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes. While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels. Stir spinach into bulgur until wilted, then stir in parmesan, half of bacon, and salt and pepper to taste. Serve "risotto" sprinkled with remaining bacon.
