Ingredients

• 1 cup onion, chopped (1 medium onion)
• 1 1/2 teaspoons vegetable oil
• 3 cups sliced or chopped mushrooms (about 12 medium button mushrooms)
• 3/4 cup bulgur
• 1 1/2 cups low-sodium broth (any type)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 cups packed fresh spinach, roughly chopped

Directions

1. Wash hands with soap and water.
2. In a medium saucepan over medium heat, sauté onions in oil until they are softened.
3. Add mushrooms and sauté until beginning to brown, stirring often. Stir in bulgur and continue to stir until browned.
4. Add broth, garlic powder and pepper. Cover pan and reduce heat to low. Cook for 15 to 20 minutes or until bulgur is tender and liquid is absorbed.
5. Remove from heat. Mix in the spinach and serve.
6. Refrigerate leftovers within 2 hours.

Notes:

• Try adding other seasonings such as thyme or oregano.
• No fresh spinach? Use frozen chopped spinach or other greens such as kale or chard.