Before rice was introduced to the Mediterranean diet the grain of choice was Bulgar Wheat. Bulgar Wheat or as we like to call it in Greece Pligouri can be found in many Greek recipes from stuffed peppers to this variation of Spanakorizo; especially from the Northern Regions of Greece like Kozani and Veroia where my parents are from. Bulgar Wheat has a meaty texture and nutty flavour loaded with a good amount of protein; 5 g for every cup. This vegetarian dish is very simple to make and hearty.
1 bunch of baby spinach, chopped
1 onion, diced
3 ripe tomatoes, peeled and diced
1 tsp mint
1/8 tsp cinnamon
1 cube of chicken or vegetable stock
4 cups boiled water
1 cup of bulgar wheat
1. Saute the onion until softened about 2 to 3 minutes and then add the tomatoes. Break them up with a potato masher and allow to simmer for 5 minutes.
2. Add the mint, cinnamon, salt and pepper and continue simmer for another 5 minutes.
3. Pour in the 4 cups of boiled water followed by the stock and the chopped spinach. Continue simmering for 15 minutes.
4. Last add the bulgar wheat for another 15 minutes.