Caramelised Onion, Mushroom and Bulgur Pilaf
Fat free vegetable broth
2 cup(s), use mushroom broth if available
1½ cup(s), chopped
8 oz, baby Bella, thinly sliced (young Portobello mushrooms)
4 cup(s), fresh
¼ tsp, or to taste
¼ pinch, or to taste
- Bring broth, bulgur and water to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low and simmer until bulgur is tender, about 10 to 12 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook over medium heat, stirring occasionally, until golden and tender, about 8 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms are golden and tender, about 5 minutes. Add spinach, salt and pepper and cook, stirring, until spinach wilts, about 1 minute more.
- Spoon bulgur into skillet; stir over low heat until well-combined. Yields about 3 /4 cup per serving.