Description:
This is an old recipe from the 1970’s edition of Cooking What Comes Naturally by Nikki Goldbeck. The book has been out of print for a long time, and although the pages are crumbling, I still go back to an old favorite. Makes a great side dish if you are not a vegetarian and it is a protein as it combines a grain and legume.

Ingredients:
Utensils: blender; 9X5X3-inch loaf pan
Yield: 6 servings
Prep time: 20 minutes

Baking Time: 55 minutes
Oven Temp. 350°

1 tablespoon oil
1 onion, chopped 1 cup cracked wheat (bulgur)
2 cups water
2 teaspoons salt
1 pound spinach (about 2 cups cooked)
1 cup unsalted peanuts
2 eggs
¼ teaspoon pepper or ½ teaspoon pepper sauce

Directions:
Heat oil in small saucepan and sauté onion and cracked wheat until onion is transparent.
Add water and ½ teaspoon salt.
Bring to boil, cover, reduce heat, and cook over very low heat until water is absorbed, 15 minutes.

Wash spinach and cook in water that clings to the leaves in a covered pot, 5 minutes, and 1 egg in blender and process at high speed until creamed.
It may be necessary to turn blender on and off and push contents down with rubber spatula at first.
When mixture can be blended without stopping machine it is ready.

Lightly beat the egg and combine it with the spinach mixture, cooked cracked wheat, remaining 1 ½ teaspoons salt, and the pepper.
Turn into a well oiled 9X5X3-inch loaf pan.
Bake in 350° oven 55 minutes.
Cool in pan 5 to 10 minutes to set the loaf.
Cut in slices to serve.

Optional Green Mayonnaise
Utensils: blender
Yield: 1 cup
Prep Time 5 mins.

1 egg
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 cup peanut oil
1/4 cup chopped parsley

Combine egg, lemon juice, salt, and mustard in blender. Add 1/4 cup oil, turn blender to high, and process, immediately poruing in remaining oil in a slow steady stream until blended. Stir in parsley and chill until needed.