Heat and fluff 1 cup cooked bulgur with 1 teaspoon olive oil. Stir in 1 cup roasted, cubed butternut squash, 1 cup fresh spinach, 1 slice center cut bacon, cooked and crumbled, and 1 tablespoon crumbled blue cheese.
Sprinkle with a dash of kosher salt and freshly ground black pepper.
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The only reason this isn't a five-star is that I did do a lot of flavor-enhancing. But wow it was good! My husband & I couldn't stop raving about it. I cooked the bacon (2 slices each of a cajun-seasoned humanely-raised bacon from Whole Foods), then sauteed leeks, garlic, and cherry tomatoes in 2 tsp. of the drippings. Made the bulgur with chicken stock and toasted it lightly in the pan before adding the stock. Added fresh basil to the finished dish and used a spinach-arugula mix for added flavor. Served with corn bread, steamed green beans, and used the roasted squash (just halved and roasted in the oven with a little garlic & brown sugar) as an easy side. Withl those changes, this was a fantastic combo that I wouldn't have thought up on my own. And I wish people wouldn't give one star when they haven't even tried the recipe!
This was my first time cooking bulgur wheat, so I wanted an easy recipe that my son would enjoy (he's 3) - and this recipe was a hit! I added a little cayenne to my squash, along with some brown sugar, to give it a little kick, and boy was it good. I really like this recipe too for its ability to be adapted. You could easily switch out the bacon for sausage, the blue cheese for cheddar and have a breakfast bowl. I love versatile recipes and this is a tasty one!