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Mushroom Bulgur Pilaf


1 cup onion, chopped (1 medium onion)
1 ½ teaspoons vegetable oil
3 cups mushrooms, sliced or chopped (12 medium button mushrooms)
¾ cup bulgur
1 ½ cups water
2 teaspoons dry boullion (chicken or vegetable)
½ teaspoon garlic powder
¼ teaspoon pepper
2 cups packed fresh spinach, roughly chopped


  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.
Photo of Mushroom Bulgur Pilaf
Prep time: 10 minutes
Cook time: 45 minutes
Makes: 4 Cups
Nutrition Facts: View Label


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.