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Mushroom Bulgur Pilaf

Notes

Recipe Notes

  • Try adding other seasonings such as thyme or oregano.
  • No fresh spinach? Use frozen chopped spinach or other greens such as kale or chard.
Photo of Mushroom Bulgur Pilaf
Prep time: 10 minutes
Cook time: 45 minutes
Makes: 4 Cups
Nutrition Facts: View Label

Ingredients

1 cup onion, chopped (1 medium onion)
1 ½ teaspoons vegetable oil
3 cups sliced or chopped mushrooms (about 12 medium button mushrooms)
¾ cup bulgur
1 ½ cups low-sodium broth (any type)
½ teaspoon garlic powder 
¼ teaspoon pepper
2 cups packed fresh spinach, roughly chopped

Directions

  1. Wash hands with soap and water
  2. In a medium saucepan over medium heat, sauté onions in oil until they are softened.
  3. Add mushrooms and sauté until beginning to brown, stirring often. Stir in bulgur and continue to stir until browned.
  4. Add broth, garlic powder and pepper. Cover pan and reduce heat to low. Cook for 15 to 20 minutes or until bulgur is tender and liquid is absorbed.
  5. Remove from heat. Mix in the spinach and serve.
  6. Refrigerate leftovers within 2 hours.

Comment

This recipe was a lasting favorite with middle school students. One 8th grader said, "That was the best mushroom dish ever!" We were learning about herbs and I added a 1/2 teaspoon of dried thyme to this recipe - thyme and lemon are great flavor boosters for mushrooms!!

This looked like a good side dish, and it was.  My husband really liked it and he's usually not a fan of cooked spinach.  The flavor and texture were really good.  It will be served again at our house.

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