Bulghur and Veggies

By gnikylime

Hearty, low fat dish

Ingredients

• 10 oz. can reduced sodium chicken broth (Vegetable broth can be used instead.) [~ 325 mL]
• 10 oz. can reduced sodium beef broth (Vegetable broth can be used instead.) [~ 325 mL]
• 14.5 oz. can diced tomatoes with Italian herbs (or 3 - 4 diced roma tomatoes, 6 - 10 leaves fresh basil, chopped, and 2 cloves minced garlic) [400 g. can]
• 1 large white onion, diced
• 1 jalepeno, finely diced
• 2 cloves garlic, minced
• 2 bunches fresh spinach, rinsed and torn into pieces (or use a package of frozen or canned spinach)
• 2 cups dried bulghur/bulgur (I've also used Russian гречка/buckwheat groats.) [~ 500 mL]
• Shredded cheese (optional)
• Cholula hot sauce (optional)

Details

Servings 6
Cooking time 20mins

Preparation

Step 1

(1) Place all ingredients but bulghur into a large pot and bring to a boil.
(2) Add bulghur, reduce heat, cover the pot with a well-fitting lid, and cook over low heat for 20 minutes.
(3) Fluff and serve.
(4) Top with shredded cheese and hot sauce.