Bulgur Risotto With Spinach And Bacon Recipes

BULGUR "RISOTTO" WITH SPINACH AND BACON

Bulgur

Who knew bulgur could be such a great substitute for rice in risotto? And without all that stirring. No, bulgur won't replace Arborio rice anytime soon-but you'll be surprised at how good it can be.

Time 35m

Yield Makes 2 or 3 (main course) servings

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
1 teaspoon minced garlic
1 cup coarse (No. 3) bulgur
2 cups chicken broth
1 3/4 cups water
1/4 pound sliced bacon, chopped
6 cups baby spinach (4 ounces), trimmed
1/3 cup freshly grated parmesan

Steps:

Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds.
Add bulgur, broth, and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes.
While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels.
Stir spinach into bulgur until wilted, then stir in parmesan, half of bacon, and salt and pepper to taste.
Serve "risotto" sprinkled with remaining bacon.

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