Caramelised onion, mushroom and Bulgar pilaf
Vegetable stock cube(s)
1½ cube(s), vegetable, make up to 480ml with hot water
Bulgur wheat, dry
1 medium, chopped
225 g, thinly sliced
120 g, baby leaves
¼ teaspoons, or to taste
- In a medium saucepan over medium-high heat, bring stock, bulgar and water to a boil; cover, reduce heat to low and simmer until bulgar is tender, about 10 to 12 minutes.
- Meanwhile, heat oil in a large nonstick frying pan over medium-high heat. Add onion; cook over medium heat, stirring occasionally, until onions are golden and tender, about 8 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are golden and tender, about 5 minutes. Add spinach, salt and pepper; cook, stirring, until spinach wilts, about 1 minute more.
- Spoon bulgar into frying pan; stir over low heat until well-combined. Serve.