Yesterday I was driving down a rather busy side street that I travel everyday on my way to work. I saw a woman running in the street, not on the sidewalk, which is not a big deal, as a long distance runner I much prefer running on asphalt versus running on concrete, this is not the problem, the problem is that as I got closer to her she stopped running forward and started doing grapevines. Seriously, do you know how much more room you take up when you switch from running forward, arms by your side, to grapevining, legs going at all crazy angles, arms helicoptering creating a circle around your body? I'll tell you, too much fucking room. What the F? If you're going to do a full workout like that, find a nice parking lot without cars in it, go to your back yard, find somewhere else besides the damn street, seriously, because you know what, if one of her flailing arms had hit my car you can bet your ass they would have found some way of making it my fault. Don't be a dumb ass. And don't give me any crap about not understanding runners, I run every God Damn day, I've been hit by a car twice while running, here's the difference, when I was hit I was in the crosswalk, with the right of way, I wasn't grapevining in the middle of the damn street with a perfectly good sidewalk right beside me.
I'm finished with that.
Onto the recipe. I'll be honest, it was good, but only on the first night, it didn't heat up well, make if as a side dish if you know you are going to eat it all that night, otherwise use it as a filling for something else, a vegetable burrito or something to that effect.
Caramelized Onion, Mushroom and Bulgar Pilaf
Weight Watchers | 2 points
2 cup(s) vegetable broth, use mushroom broth if available
1 cup(s) uncooked bulgur
1 cup(s) water
2 tsp olive oil
1 1/2 cup(s) onion(s), chopped
8 oz mushroom(s), thinly sliced (baby Bella suggested)
4 cup(s) spinach, baby leaves
1/4 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
In a medium saucepan over medium-high heat, bring broth, bulgur and water to a boil; cover, reduce heat to low and simmer until bulgur is tender, about 10 to 12 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion; cook over medium heat, stirring occasionally, until onions are golden and tender, about 8 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are golden and tender, about 5 minutes. Add spinach, salt and pepper; cook, stirring, until spinach wilts, about 1 minute more.
Spoon bulgur into skillet; stir over low heat until well-combined. Yields about 3/4 cup per serving.
Rating = Good (but only the first day)