Bulgur Wheat Mushroom Superfood Risotto
– 1/2-1 cup of bulgur wheat into a saucepan
– Cover bulgur wheat with 1/2-2cups of vegetable stock
– Simmer bulgur wheat until all stock has been absorbed and cooked. Cover and set to one side
– Dice and sauté 1 onion and 2-3 garlic gloves
– Add 2-3 large handfuls of chopped mushrooms
– Simmer until almost cooked
– Add large cup of frozen peas and heat
– Add bulgur wheat and spinach to mushrooms and stir through over a low heat until cooked through
– Plate when cooked and top with coriander.
– Season with salt & pepper
