Bulgur Pilaf with Spinach

This was easy and tasted great -- perfect for weeknights, when you don't want to put forth a ton of effort. I'd imagine that using frozen spinach would work just fine and cut down on prep time even further.

I made a half batch of this one, too, but am posting the recipe as it is written.

Courtesy of myrecipes.com

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 cups bulgur wheat
• 1 qt. chicken broth or water (I used vegetable broth)
• 1 pound spinach leaves, chopped
• 1 teaspoon salt
• 1 tablespoon fresh lemon juice

Instructions

1. Heat a medium pot over medium-high heat, 2 minutes. Add oil, then stir in onion and garlic. Cook, stirring often, until onion is translucent, about 4 minutes.

2. Pour in bulgur and stir to coat with oil. Add broth. Let mixture come to a boil, then stir in spinach, cover, and reduce heat to simmer. Cook until all liquid has been absorbed and bulgur is tender, about 20 minutes. Season with salt and lemon juice.

Serves 8.