Lemonade – Limonata
October 17, 2012
Celery Root Salad – Kereviz Salatası
October 22, 2012 |
| Spinach and Mushrooms in Olive Oil – Zeytinyağlı Mantarlı Ispanak |
Ingredients:
- ¼ cup olive oil
- 1 small or 1/2 medium onion, sliced
- 1 lb baby spinach
- 8 oz mushrooms, sliced
- 1 table spoons No 1 or No 2 size bulgur (cracked wheat)
- 1 medium tomato, finely chopped
- salt and pepper to taste
Directions:
Wash and drain spinach and mushrooms separately. Cut onion in 4 pieces and slice.
Place bulgur in a strainer and wash it, set aside. It will absorb some water and will cook easily.
Heat olive oil in a pot over medium heat. Add onions and sauté for about 3 minutes. Add mushrooms, tomatoes, and bulgur, continue to sauté for about 5 more minutes over slow heat. Add spinach, salt and pepper. Cover the lid and let it simmer over low heat until spinach is tender but not mushy, about 5 minutes. Spinach and tomato juices will allow you to cook it without adding any water to the pot. Serve hot or at room temperature with plain yogurt (optional).
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| Onion, mushrooms and tomatoes sautéed, bulgur added |
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| Spinach added to the sautéed vegetables, cooked, ready to be served |
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| Served with a spoonful of yogurt on the side |
