Categories: Side Dishes, Vegetables, Wheat

Ingredients

• 3 cups water
• 3/4 teaspoon kosher salt
• 1 tablespoon olive oil
• 6 to 8 stalks green onions, finely chopped
• 1 cup bulgur, uncooked
• 4 cups spinach, washed and torn
• 1/3 cup chopped fresh mint leaves
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice

Directions

1. In a medium saucepan, combine the water and salt and bring to a simmer. Keep warm over low heat. In a medium saute pan, heat the oil over medium heat. Add the green onions and cook until soft, about 1 minute, stirring constantly. Add the bulgur and cook until fluffy, about 2 minutes, stirring constantly. Add the warm water, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next, about 20 minutes total. Remove from heat. Add the spinach, mint, lemon rind, and lemon juice. Stir until the spinach wilts, about 2 minutes. Keep the bulgur risotto warm until ready to serve.

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