I try to come up with new and exciting sides to go with my fish dinners. Today I testet Bulgur and servet it with freshly sauteed spinach. Bulgur is usually sold parboiled and dried, with only a very small amount of the bran partially removed. Bulgur is recognized as a whole grain by the U.S.D.A. Bulgur is a common ingredient Middle Eastern cooking. It has a light, nutty flavor. Compared to white rice and couscous, bulgur has more fiber and protein, a lower glycemic index, and higher levels of most vitamins and minerals.
Bulgur and spinach pilaf
3 servings
1 small onion, finely chopped
2 tbsp olive oil
2 garlic cloves
4,5 oz ( 125 g) bulgar wheat
1 1/2 cups (400 ml) vegetable stock
salt and pepper
7 oz (200 g) spinach leaves
1 tbsp lemon juice
3 fillets of salmon
Lemonsalt and pepper
Saute the onion in olive oil in a small heavy-bottomed saucepan. When it`s soft and translucent add the garlic and cook for another minutes. Pour in bulgar wheat, then the stock. Season with pepper. Bring to a boil, then turn down the heat to low and let bulgar simmer for about 15 minutes. All the stock will absorbe. Cover the pan and let the bulgar sit to fluff up for another 10 minutes.
Meanwhile season and fry the fish in a medium hot fryingpan until pink in the middle.
Heat another saucepan with 1-2 tbsp water. Pour in the spinach leaves and cook until wilted, about 3-4 minutes. Squeeze out the excess moisture and return to the pan. Season with salt and pepper and squeeze over the lemon juice. Stir spinach into the bulgur wheat. Serve
3 servings
1 small onion, finely chopped
2 tbsp olive oil
2 garlic cloves
4,5 oz ( 125 g) bulgar wheat
1 1/2 cups (400 ml) vegetable stock
salt and pepper
7 oz (200 g) spinach leaves
1 tbsp lemon juice
3 fillets of salmon
Lemonsalt and pepper
Saute the onion in olive oil in a small heavy-bottomed saucepan. When it`s soft and translucent add the garlic and cook for another minutes. Pour in bulgar wheat, then the stock. Season with pepper. Bring to a boil, then turn down the heat to low and let bulgar simmer for about 15 minutes. All the stock will absorbe. Cover the pan and let the bulgar sit to fluff up for another 10 minutes.
Meanwhile season and fry the fish in a medium hot fryingpan until pink in the middle.
Heat another saucepan with 1-2 tbsp water. Pour in the spinach leaves and cook until wilted, about 3-4 minutes. Squeeze out the excess moisture and return to the pan. Season with salt and pepper and squeeze over the lemon juice. Stir spinach into the bulgur wheat. Serve
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