Active Time

　　20 min

　　Total Time

　　35 min

　　Who knew bulgur could be such a great substitute for rice in risotto? And without all that stirring. No, bulgur won’t replace Arborio rice anytime soon—but you’ll be surprised at how good it can be.

　　

Ingredients

Makes 2 or 3 (main course) servings

　　1 medium onion, chopped

　　1 tablespoon olive oil

　　1 teaspoon minced garlic

　　1 cup coarse (No. 3) bulgur

　　2 cups chicken broth

　　1 3/4 cups water

　　1/4 pound sliced bacon, chopped

　　6 cups baby spinach (4 ounces), trimmed

　　1/3 cup freshly grated parmesan

　　

Step 1

Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds.

　　

Step 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 20 minutes.

　　

Step 3

While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels.

　　

Step 4

Stir spinach into bulgur until wilted, then stir in parmesan, half of bacon, and salt and pepper to taste.

　　

Step 5

Serve "risotto" sprinkled with remaining bacon.