Bulgur Risotto with Spinach and Bacon

  • 2 medium onions (chopped)
  • 2 tbsp. olive oil
  • 2 tsp. minced garlic
  • 2 cups #3 coarse bulgur
  • 4 cups chicken broth
  • 3 1/2 cups water
  • 1/2 lb. sliced bacon (chopped)
  • 12 cups baby spinach (8 oz., trimmed)
  • 2/3 cup freshly grated Parmesan cheese
  1. Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring until softened. Add garlic and cook, stirring, 30 seconds.
  2. Add bulgur, broth and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy – like risotto – about 25 minutes.
  3. While bulgur is simmering, cook bacon in a skillet over medium heat, stirring, until crisp; drain on paper towels.
  4. Stir spinach into bulgur until wilted, then stir in cheese, half the bacon and salt and pepper to taste.
  5. Serve the ‘risotto’ sprinkled with remaining bacon.