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Add a photoServings: 4
Ingredients
- 2 med onions minced
- 2 Tbsp. extra virgin olive oil
- 2 tsp chopped garlic
- 2 c. coarse bulgur
- 4 c. chicken broth
- 3 1/2 c. water
- 1/2 lb sliced bacon minced
- 12 c. baby spinach - (8 ounce) trimmed
- 2/3 c. freshly-grated Parmesan
Directions
- Cook onion in oil in a 2-qt heavy saucepan over moderate heat, stirring, till softened. Add in garlic and cook, stirring, 30 seconds.
- Add in bulgur, broth, and water and bring to a boil. Reduce heat and simmer, covered, till bulgur is tender and creamy (like risotto), about 20 min.
- While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, till crisp, then drain on paper towels.
- Stir spinach into bulgur till wilted, then stir in Parmesan, half of bacon, and salt and pepper, to taste. Serve "risotto" sprinkled with remaining bacon.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 692g | |
| Recipe makes 4 servings | |
| Calories 612 | |
| Calories from Fat 303 | 50% |
| Total Fat 33.76g | 42% |
| Saturated Fat 9.72g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 920mg | 38% |
| Potassium 1033mg | 30% |
| Total Carbs 61.81g | 16% |
| Dietary Fiber 16.0g | 53% |
| Sugars 2.67g | 2% |
| Protein 20.02g | 32% |
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