Spinach And Bulgur Mix

• 1 cup fine, medium, or coarse bulgur wheat
• 10 ounces organic frozen chopped spinach
• 1 small onion
• 2 tablespoons olive oil
• 2 garlic cloves
• 1 teaspoon cumin
• 1/2 to 3/4 teaspoons sea salt (or to taste)

1. Defrost spinach. Rinse bulgur wheat in a colander under a cool stream of water. Place colander over a bowl of water and soak for 10 to 15 minutes while preparing other ingredients.
2. Heat olive oil in a large pan over medium heat. Chop onion and add to pan; saute until onions are translucent. Peel and chop garlic, stir into pan, and lower heat.
3. Drain spinach and add to the pan. Press bulgur down with a spoon to drain and remove excess water; add to the pan.
4. Season with cumin and salt, adding more to taste if desired. Toss and place a lid on the mixture until bulgur is cooked, about 5 minutes if using fine bulgur (longer cooking time for coarser varieties.)
5. If serving the mix hot, plate immediately. It can also be served at room temperature or packaged and stored in the fridge if planning to serve cold.

bulgur wheat, spinach, onion, olive oil, garlic, cumin, salt

Taken from food52.com/recipes/23459-spinach-and-bulgur-mix (may not work)