Today I’m going to talk about my new favorite grain: bulgur, along with the VMA’s, even though they have absolutely nothing in common and even though the VMA’s were a whopping three days ago. First of all, have you ever heard of bulgur? It’s at health food stores in the breakfast aisle, because it is often eaten as a breakfast grain. Buuuut you know I’m weird about warm, mushy breakfasts, so I opted to use it for dinner instead. I tried it for the first time about a month ago and my taste buds were immediately in love.
- 1 cup bulgur
- 2 cups water
- 3 cup spinach
- ⅓ cup onion, chopped
- ½ cup grape tomatoes, sliced
- Cook bulgur in a pot over stovetop (or according to the instructions on the package)
- While the bulgur is cooking, chop the onion and slice the tomatoes.
- Once the bulgur is cooked, remove from stove and place in a medium-large bowl; stir in onion, tomato and spinach.