BULGUR "RISOTTO" WITH SPINACH AND BACON
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
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.
BULGUR RISOTTO WITH PEAS AND ASPARAGUS
Categories Vegetable Appetizer High Fiber Asparagus Pea Spring Summer Healthy Bulgur Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 as a first-course
Number Of Ingredients 11
Steps:
- Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until light golden, about 5 minutes. Mix in bulgur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed. Mix in asparagus. Continue adding stock 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes. Add peas and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter. Serve, passing additional grated Parmesan, if desired.
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