Return to Main Recipes Page/Return to Home Page
3 tablespoons extra-virgin olive oil
Heat oil in a heavy 10" skillet and sauté onions, for 20 minutes, stirring often, until golden brown. Remove and reserve.
Add spinach and wilt in the same skillet. Stir in bulghur, stock, cinnamon, nutmeg, salt, and pepper. Cover and cook over low heat until bulghur is tender, about 10 minutes. Remove from heat and let stand 5 minutes.
Stir in fried onions and adjust seasoning, adding salt and pepper to taste.
Poster's Notes:
Fine bulghur is used for tabbouleh/tabouli/tabbouli, while coarse bulghur is used for pilafs, like this one. Cinnamon and nutmeg add a mysterious warmth and depth to this dish.
Makes a nice base for a main course of meat, poultry, or fish. Bulghur has already been steamed, so it cooks quickly.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
2 cups onions, cut into 1" wedges
1 pound fresh spinach, washed and stemmed
1 cup bulghur/bulgur/burghul, coarse-grained
1 cup chicken stock, heated to boiling
1/4 teaspoon nutmeg, ground
3/4 teaspoon sea salt or kosher salt
1/4 teaspoon cinnamon, ground
This versatile side dish is made from bulghur, wheat that has been steamed and cracked.