This bulgur risotto is eash to do and tasty too!

You will need:

Lamb Brand Bulgur Wheat 2 cups

Lamb Brand Fine Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Baby Spinach 12 cups, trimmed

Chciken Broth 4 cups

Water 3 1/2 cups 

Parmesan 2/3 cups, freshly grated

Onion medium 2, chopped

Olive Oil 2 tbsp

Garlic 2 tsp, minced

Sliced Bacon 1/2 pound, chopped

All you have to do is:

1. Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring, until softened. 

2. Add garlic and cook, stirring, 30 seconds.

3. Add bulgur, broth, and water and bring to a boil. 

4. Reduce heat and simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes.

5. While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels.

6. Stir spinach into bulgur until wilted, then stir in Parmesan, half of bacon, and salt and pepper, to taste. 

7. Serve "risotto" sprinkled with remaining bacon.