Bulgur Pilaf with Spinach

Bulgur and spinach combine to offer a nutrient-dense, fiber-rich, and plant-powered whole grain pilaf.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.25 cups coarse bulgur (220 g) · 748 kcal in the whole recipe
• 14 oz fresh spinach, cleaned and chopped (400 g) · 92 kcal in the whole recipe
• 1 large onion, diced (150 g) · 60 kcal in the whole recipe
• 2 cloves garlic, minced (6 g) · 9 kcal in the whole recipe
• 2 tbsp olive oil (26 g) · 230 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 1 tsp pepper paste (10 g) · 10 kcal in the whole recipe
• 1 tsp salt, 0.5 tsp black pepper, 1 tsp red pepper flakes, and 2.5 cups hot water

Method

1. Chop the onion and finely mince the garlic; thoroughly wash and chop the fresh spinach.

   

2. Heat the olive oil in a wide pot over medium heat, add the diced onion and garlic, and sauté for 3-4 minutes until softened.

   

3. Stir in the tomato paste and pepper paste, cook for 1 minute, then add the chopped spinach and cook until wilted.

   

4. Add the dry bulgur, salt, black pepper, and red pepper flakes, then pour in 2.5 cups of hot water and stir well.

   

5. Cover the pot, lower the heat, and simmer for 12-15 minutes until the bulgur absorbs the water, then let it rest for 10 minutes before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.