Bulgur wheat is a whole grain that cooks by simply pouring over boiling water! How to make it into a meal? Here’s an easy bulgur wheat recipe.
First of all: what exactly is bulgur wheat? Bulgur wheat is a whole grain. It’s made of the cracked parboiled groats of several different wheat species, most often durum wheat. It originates in Middle Eastern cuisine. Ever had tabbouleh? It’s made of bulgur wheat.
Bulgur wheat comes in different grind sizes, which changes the cooking time significantly. We like to cook with fine-grind and medium-grind bulgur wheat, which is the quickest cooking. Generally we avoid coarse-ground or extra-coarse bulgur, since it takes longer to cook. For more specifics on types of bulgur, go to How to Make Bulgur.
- 2 cups fine- or medium-grind bulgur wheat*
- 16 ounces baby portabella mushrooms
- 15-ounce can cannellini beans (1 ½ cups cooked)
- 1 clove garlic
- 2 tablespoons olive oil
- 8 cups baby spinach leaves (or chopped spinach)
- 4 eggs
- Smoked paprika
- Kosher salt
- Fresh ground black pepper
- Boil a kettle of water. In a heatproof bowl, combine the bulgur wheat, kosher salt, and 2 cups boiling water. Cover and allow to sit until tender: about 7 minutes for fine-grind and 15 minutes for medium-grind bulgur.
- Meanwhile, brush any dirt from the mushrooms and slice them. Rinse the cannellini beans. Peel the garlic. If using standard spinach, chop it (baby spinach leaves don’t need to be chopped).
- In a large skillet, heat the olive oil over medium high heat. Saute the mushrooms with the whole clove of garlic for 3 to 4 minutes until tender. Add the cannellini beans and spinach; saute for another 3 minutes until the spinach is wilted. Season with 1/2 teaspoon kosher salt and fresh ground pepper. Taste and adjust seasonings as desired. Remove the vegetables from the skillet.
- If necessary, add a drizzle of olive oil to the pan and bring to medium heat. Add the eggs and cook sunny side up until the whites have hardened.
- To serve, place the bulgur wheat on a plate and the vegetables alongside. Top with a fried egg and sprinkle generously with smoked paprika.
*Avoid coarse or extra-coarse bulgur, since the cooking instructions are different. Here’s more about types of bulgur.
You can read full article and recipes here : https://www.acouplecooks.com/fried-eggs-bulgur-spinach/