Spinach And Bulgur Mix

1. 1

   Defrost spinach. Rinse bulgur wheat in a colander under a cool stream of water. Place colander over a bowl of water and soak for 10 to 15 minutes while preparing other ingredients.

2. 2

   Heat olive oil in a large pan over medium heat. Chop onion and add to pan; saute until onions are translucent. Peel and chop garlic, stir into pan, and lower heat.

3. 3

   Drain spinach and add to the pan. Press bulgur down with a spoon to drain and remove excess water; add to the pan.

4. 4

   Season with cumin and salt, adding more to taste if desired. Toss and place a lid on the mixture until bulgur is cooked, about 5 minutes if using fine bulgur (longer cooking time for coarser varieties.)

5. 5

   If serving the mix hot, plate immediately. It can also be served at room temperature or packaged and stored in the fridge if planning to serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.