- 2 cups raw bulghur, medium-grain
- 1 3/4 cups boiling water
- 1/2 teas salt
- 2 teas plus 3 tbs olive oil
- 2 large garlic cloves, minced or pressed (2? hah.)
- 10 ounces fresh spinach, rinsed and cleaned (I always use frozen and it tastes more than just fine
- 2 tbs fresh lemon juice (the fresh is pretty optional; the stuff in the green plastic container works too)
- 1 tbs minced fresh mint leaves (2 teas dried) (the mint, on the other hand, is much better fresh)
- 1/2 teas dired oregano, or more to taste (you know, the whole recipe is pretty "more to taste"
- 1 1/2 cups artichoke hearts, cut into eighths (14 ounce can, drained)
- 2/3 cup feta cheese
- salt and black pepper to taste
sliced roasted red peppper
grated feta cheese
chopped tomatoes (these are all optional toppings, but I find the tomatoes to be pretty essential)
Combine the bulghur, water, and salt in a large heatproof bowl. Cover tightly and set aside for 30 minutes, until the water has been asbsobed and the bulghur is soft but stil chewy. If it's too chewy, add a splash of bioiling water and let is sit for another few minutes.
Meanwhile, warm 2 tbs of the olive oil in a large skillet and briefly saute the garlic until lightly golden. Add the spinach, cover, and cook on medium until the spinach is wilted/warmed (depending on if you're using frozen or fresh). Drain it well and chop it finely.
When the bulghur is ready, add the spinach, lemon juice, the reamining olive oil, the mint, oregano, artichoke heats, and feta and toss well. Add salt and pepper to tast. Garnish at will with above garnished. Good at room temperature or chilled.
Serves 4. Per 13.5 ounce serving: 519 calories, 18.4 g protein, 18.6 g fat, 78.7 g carbs, 710 mg sodium.