Author Notes: Break out of your bulgur wheat rut with a recipe that has all the Middle Eastern flair and flavor of tabouli but none of its predictability. Served hot, this one-pot meal is a hearty and satisfying entrée or side dish. Cold, it’s a ready-to-eat meal or delicious addition to a salad. Don’t be afraid to get creative and throw in any extra proteins, vegetables, or spices that you may have on hand into the bulgur and spinach basic recipe; the addition of corn, lentils, and tofu on a recently rainy day was perfect for both a comforting dinner and a savory twist on tofu scramble the next morning. —Giorgina Paiella
cup fine, medium, or coarse bulgur wheat
ounces organic frozen chopped spinach
tablespoons olive oil
1/2 to 3/4
teaspoons sea salt (or to taste)
- Defrost spinach. Rinse bulgur wheat in a colander under a cool stream of water. Place colander over a bowl of water and soak for 10 to 15 minutes while preparing other ingredients.
- Heat olive oil in a large pan over medium heat. Chop onion and add to pan; sauté until onions are translucent. Peel and chop garlic, stir into pan, and lower heat.
- Drain spinach and add to the pan. Press bulgur down with a spoon to drain and remove excess water; add to the pan.
- Season with cumin and salt, adding more to taste if desired. Toss and place a lid on the mixture until bulgur is cooked, about 5 minutes if using fine bulgur (longer cooking time for coarser varieties.)
- If serving the mix hot, plate immediately. It can also be served at room temperature or packaged and stored in the fridge if planning to serve cold.