Black-Eyed Peas With Bulgur And Spinach

Recipe Ingredients

2 1/2 cups	592ml	Water
3 cups	438g / 15oz	Fresh spinach - coarsely chopped (3 to 4 cups)
2 cups	474ml	Cooked blackeyed peas - drained and rinsed
1 cup	237ml	Bulgur - (coarse cracked wheat)
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground black pepper
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - sliced (medium) (about 1 cup)

Recipe Instructions

In a large saucepan, bring the water to a boil. Add the spinach and peas and cook for about 5 minutes. Stir in the cracked wheat, salt, and pepper. Remove from the heat, cover, and let stand for about 15 minutes.

Meanwhile, heat the oil in a skillet and add the onions. Saute for 7 to 10 minutes, until golden brown. Set aside.

Drain any excess water from the bulgur mixture and spoon into serving bowls. Top with the sauteed onions and serve at once.

Per serving: 322 Calories [13 g Protein, 8 g Fat, 17 g Fiber, 54 g Carbohydrate, 324 mg Sodium, O mg Cholesterol; 22% cff]

Jay Solomon / Lean Bean Cuisine (c) 1995

Cooks note: Tested with a commercial Cilantro Pesto (pinenuts).

Source:
Jay Solomon / Lean Bean Cuisine (c) 1995

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