NOVEMBER 2007
Bulgur Wheat with Smoked Bacon and Spinach
4 cups chicken stock
1 dried bay leaf
2 cups bulgur wheat
2 tablespoons olive oil
1 cup smoked bacon cut in chunks or strips
4 shallots peeled, halved and sliced like an onion
4 cups spinach
Salt and pepper
In a small stock pot, bring stock and bay leaf to a boil. Season with salt and pepper and add bulgur wheat. Cover pot and let simmer for 10 minutes. Leave covered an additional 10 minutes for the wheat to absorb the liquid.
Add olive oil to a heavy-bottom pan and render bacon pieces until almost crispy. Add sliced shallots and sauté until aromatic and translucent. Add the spinach and cooked bulgur wheat to the pan. Stir to combine. Check seasoning and serve warm. Serves 4.
