April's Spinach Feta Bulgur

3 cups sliced cremini mushrooms
1 garlic clove, minced or pressed
1 Tbs coconut oil
1 Tbs dill
1/3 cup dry white wine
1/4 tsp salt
ground black pepper to taste
2 cups vegetable stock
2 Tbs dried minced onion
2 cups bulgur
10 oz fresh baby spinach, chopped
1 cup crumbled feta cheese

1) In a saucepan on medium heat, saute the mushrooms and garlic in 1 Tbs of oil for about 5 minutes, until the mushrooms are softened and most of the moisture has evaporated. Add the dill and cook for a minute more. Add the salt and pepper to taste. Hold on very low heat until the bulgur is ready.
2) In a saucepan, combine the stock and onions. Bring to a low simmer. Add the bulgur and cover, simmering for ten minutes, or until the bulgur has absorbed all of the liquid.
3) Add the spinach and white wine to the bulgur, cover and cook for about 2 minutes, until the spinach is wilted but still bright green. Stir in the feta cheese.
4) Serve each portion of bulgur topped with the sauteed mushrooms.

Review: I gave this my own name, as I tweaked it so much it no longer resembles the original recipe. Rice has been excluded from our household, due to Mike's low-carb diet. This was originally a risotto recipe, but I adapted it to use bulgur. It was really yummy. I liked the dry white wine, as it provided a nice "tang."