HANDS-ON: 10 MIN. // TOTAL: 18 MIN. // SERVES 6
Cheese grits were the inspiration for this quick whole-grain side, which turns bulgur into a surprisingly tasty and kid-friendly dish. Short on time? Heat precooked bulgur, quinoa, or rice; then gently stir in the cheese and spinach, adding a little broth or water if needed.
21/4 cups unsalted vegetable broth
1 cup uncooked bulgur
1/4 teaspoon kosher salt
2 ounces extra-sharp cheddar cheese, shredded
2 cups torn baby spinach
Combine the broth, bulgur, and salt in a small saucepan and bring to a boil. Cover, reduce the heat to low, and cook for 8 minutes. Add the cheese and gently stir until almost melted. Add the spinach; cover the pan and let sit for 2 minutes. Remove the lid, and gently toss the wilted spinach with the bulgur.
(SERVING SIZE: ABOUT 1/2 CUP): CALORIES 130; FAT 3G (SAT 2G, UNSAT 1G); PROTEIN 7G; CARB 19G; FIBER 3G; SUGARS 0G (ADDED SUGARS 0G); SODIUM 235MG; CALC 9% DV; POTASSIUM 2% DV
GLUTEN-FREE OPTION: Use quinoa or brown rice in place of bulgur. Adjust the broth amount and the grain cooking time based on the chart on page 63, adding salt as directed above. Follow the recipe directions above to add the cheese and spinach to the cooked grain.