Wednesday, January 30, 2008

Risotto (sort of)

As we all know, bacon isn't only for breakfast so I thought I would share this recipe with you that I made Monday night. It's easy (once you find the bulgur) and a nice way to stretch your bacon into multiple servings. Plus it could even be viewed as healthy since there is spinach involved. Enjoy!:

Bulgur Risotto with Spinach and Bacon
Recipe courtesy Gourmet Magazine via
Cooking Live
Foods Of the World: Global Grains
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings

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.

Add bulgur, broth, and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes.

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.

It's even tasty as leftovers. It travels well, heats up fast and the flavors fuse together quite nicely. Proof -- lunch at work the day after:

1 comment:

mike said...

Nice desk. I think this post might be violating disclosure rules.