Ooops... Bulgur Risotto with Spinach

[Guest guest]

I am sorry -- I meant to change the Bulgur Risotto recipe I sent so

it talked about omitting the bacon which was added just before

serving, or using either vegetarian bacon or soy bakon bits. I

thought I had put it aside until I had time to edit it, but I just

discovered I posted it prematurely. I didn't mean to send the recipe

as it was written, and I surely didn't mean to offend anyone!

 

I've had very good results using some of the vegetarian bacon

analogues. My favorite right now is the Morning Star Farms version,

and they are best if you bake them. I did not like them cooked in a

frying pan. Baked, they come out very crispy and work well added at

the end of this recipe. Likewise, if you like the soy Bakon Bits, I

think they'd work well here, too. I also think this recipe would be

fine without any of these analogues, especially since it's basically

used only as a garnish.

 

Here's the recipe as I meant to submit it. Please forgive me!

 

Ellen

 

* Exported from MasterCook Mac *

 

Bulgur Risotto with Spinach

 

Recipe By : adapted from Gourmet Magazine, Cooking Live

Serving Size : 4 Preparation Time :0:00

Categories : Grains & Cereals

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium onions -- chopped

2 tablespoons olive oil

2 teaspoons minced garlic

2 cups coarse bulgur

4 cups chicken broth

3 1/2 cups water

12 cups baby spinach -- trimmed

- (8 ounces)

2/3 cup freshly grated Parmesan

Optional: -- *

Vegetarian bacon strips -- cooked and crumbled

- or soy Bakon bits

 

* The original recipe called for 1/2 pound of cooked and crumbled

bacon, 1/2 to be added just before serving, and the remaining half to

be used as a garnish. I don't think that's integral to this recipe,

but in this recipe, I think cooked and crumbled vegetarian bacon

strips (my preference would be Morningstar Farms or Fakin' Bakon)

would work well. Alternatively, a generous sprinkling of Bakon Bits

on top of each serving would work, too.

 

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.

 

Stir spinach into bulgur until wilted, then stir in Parmesan, and

salt and pepper, to taste. If desired, serve " risotto " sprinkled with

fake bakon bits.

 

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Difficulty: Easy

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 167 Calories; 9g Fat (51%

calories from fat); 12g Protein; 9g Carbohydrate; 2mg Cholesterol;

1574mg Sodium

Food Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat

 

 

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