- ¼ cup olive oil
- 1 small or 1/2 medium onion, sliced
- 1 lb baby spinach
- 8 oz mushrooms, sliced
- 1 table spoons No 1 or No 2 size bulgur (cracked wheat)
- 1 medium tomato, finely chopped
- salt and pepper to taste
Place bulgur in a strainer and wash it, set aside. It will absorb some water and will cook easily.
Heat olive oil in a pot over medium heat. Add onions and sauté for about 3 minutes. Add mushrooms, tomatoes, and bulgur, continue to sauté for about 5 more minutes over slow heat. Add spinach, salt and pepper. Cover the lid and let it simmer over low heat until spinach is tender but not mushy, about 5 minutes. Spinach and tomato juices will allow you to cook it without adding any water to the pot. Serve hot or at room temperature with plain yogurt.
|Onion, mushrooms and tomatoes sautéed, bulgur added|
|Spinach added to the sautéed vegetables, cooked, ready to be served|
|Served with a spoonful of yogurt on the side|