"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
Nutrition Information
- calories 168
- caloriesfromfat 30 %
- fat 5.6 g
- satfat 2.3 g
- monofat 1.7 g
- polyfat 1.4 g
- protein 7.1 g
- carbohydrate 24.3 g
- fiber 6.7 g
- cholesterol 10 mg
- iron 2.2 mg
- sodium 374 mg
- calcium 114 mg
How to Make It
-
Bring the water to a boil in a medium saucepan; add the bulgur. Cover and let stand 30 minutes. Fluff with a fork.
-
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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