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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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I came up with this recipe while in the kitchen experimenting with bulgur and some leftover ingredients from a salad. It's really important to chill this dish before serving to allow the flavors to blend. -CL Reader Ingredients:
2 cups water |
1/2 cup uncooked bulgur |
2 teaspoons olive oil |
1 cup chopped spinach |
1/2 cup (2 ounces) crumbled feta cheese |
1/2 cup presliced mushrooms |
1/2 cup drained canned kidney beans |
1/2 cup drained canned chickpeas (garbanzo beans) |
1/2 cup drained canned artichoke hearts, coarsely chopped |
1/4 cup drained canned sliced black olives |
1 1/2 teaspoons dried basil |
1 teaspoon black pepper |
1/2 teaspoon dried oregano |
2 garlic cloves, minced |
Directions:
1. Bring the water to a boil in a medium saucepan; add the bulgur. Cover and let stand 30 minutes. Fluff with a fork.
2. Heat the oil in a medium skillet over medium-high heat. Add spinach; sauté 1 minute or until spinach wilts; remove from heat. Combine the bulgur, spinach, feta, and the remaining ingredients in a large bowl. Cover and chill for 1 hour.
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