Bulgur Risotto with Spinach and Bacon
- 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
- 1/2 pound sliced bacon, chopped
- 12 cups baby spinach (8 ounces), trimmed
- 2/3 cup freshly grated Parmesan
Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds.
While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels.
Stir spinach into bulgur until wilted, then stir in Parmesan, half of bacon, and salt and pepper, to taste. Serve "risotto" sprinkled with remaining bacon.
Recipe courtesy of Gourmet Magazine