Caramelized Onion, Mushroom and Bulgur Pilaf

Total Time
36 min
20 min
16 min
Our vegetarian pilaf is packed with sauteéd onions, mushrooms and spinach. To save time, buy pre-sliced mushrooms and frozen chopped onions and spinach.*


fat free reduced sodium vegetable broth

2 cup(s), mushroom variety suggested

uncooked bulgur

1 cup(s)


1 cup(s)

olive oil

2 tsp

uncooked onion(s)

1½ cup(s), chopped

fresh mushroom(s)

8 oz, thinly sliced (baby Bella suggested)

fresh spinach

4 cup(s), baby leaves

table salt

¼ tsp, or to taste

black pepper

¼ tsp, 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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