Caramelized Onion, Mushroom and Bulgur Pilaf

Prep Time
20 min
Cook Time
16 min
Recipe Details
  • 2 cup(s) reduced sodium vegetable broth, mushroom variety suggested
  • 1 cup(s) uncooked bulgur
  • 1 cup(s) water
  • 2 tsp olive oil
  • 1 1/2 cup(s) uncooked onion(s), chopped
  • 8 oz fresh mushroom(s), thinly sliced (baby Bella suggested)
  • 4 cup(s) fresh spinach, baby leaves
  • 1/4 tsp table salt, or to taste
  • 1/4 tsp black pepper, or to taste
  1. In a medium saucepan over medium-high heat, bring broth, bulgur and water to a boil; cover, reduce heat to low and simmer until bulgur is tender, about 10 to 12 minutes.
  2. Meanwhile, heat oil in a large nonstick skillet 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.
  3. Spoon bulgur into skillet; stir over low heat until well-combined. Yields about 3/4 cup per serving.
*If you use frozen spinach, make sure it's thawed and well-drained before using it in the recipe. Cooking time may vary with frozen vegetables.

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