bulgur turned out sticky and musshy. and i didn't even use all 3 cups of water. I would recommend only using 2 cups.
Lemon-Mint Bulgur Risotto with Garlic Shrimp
The strong mint flavor makes this risotto a great foil for the garlic-infused shrimp. Although chewy bulgur grains separate in tabbouleh, they stick together when cooked as a risotto.
Yield: 4 servings (serving size: about 3/4 cup risotto and about 3 ounces shrimp)
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Amount per serving
- Calories: 321
- Calories from fat: 26%
- Fat: 9.4g
- Saturated fat: 1.4g
- Monounsaturated fat: 5.3g
- Polyunsaturated fat: 1.6g
- Protein: 28.9g
- Carbohydrate: 32.3g
- Fiber: 8.2g
- Cholesterol: 172mg
- Iron: 4.9mg
- Sodium: 789mg
- Calcium: 132mg
- 3 cups water
- 1 teaspoon salt, divided
- 2 tablespoons olive oil, divided
- 3/4 cup finely chopped green onions
- 1 cup uncooked bulgur
- 4 cups torn spinach
- 1/3 cup chopped fresh mint
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 4 garlic cloves, minced
- 1/4 teaspoon freshly ground black pepper
- 1 pound medium shrimp, peeled and deveined
- Lemon wedges (optional)
- Combine water and 3/4 teaspoon salt in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
- Heat 1 tablespoon oil in a medium sauté pan over medium heat. Add green onions; cook 1 minute, stirring constantly. Add bulgur; cook 2 minutes, stirring constantly. Add warm salted water, 1/2 cup at a time, stirring frequently until each portion of warm salted water is absorbed before adding the next (about 20 minutes total). Remove from heat. Add spinach, mint, rind, and juice; stir until spinach wilts. Keep warm.
- Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add 1/4 teaspoon salt, pepper, and shrimp; sauté for 2 minutes or until shrimp are done. Divide risotto evenly among 4 small bowls or plates, and arrange shrimp evenly over risotto. Garnish with lemon wedges, if desired.
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