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Apricot Bulghur Pilaf Recipe
|Olive oil||2 Tablespoon|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Onions||1 1⁄2 Cup (24 tbs)|
|Bulgur||1 1⁄2 Cup (24 tbs)|
|Boiling water||2 1⁄4 Cup (36 tbs)|
|Chopped dried apricots||1⁄2 Cup (8 tbs) (Preferably Unsulfured)|
|Fresh spearmint leaves/2 teaspoons dried||1 1⁄2 Tablespoon, minced|
|Chopped fresh dill/1 1/2 teaspoons dried||2 Tablespoon|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon (From 1 Lemon)|
|Ground black pepper||To Taste|
|Tomato||1 , cut into wedges|
|Grated feta cheese||1⁄2 Cup (8 tbs) (Optional)|
Calories 421 Calories from Fat 112
% Daily Value*
Total Fat 13 g19.6%
Saturated Fat 4.1 g20.3%
Trans Fat 0 g
Cholesterol 16.7 mg
Sodium 341.8 mg14.2%
Total Carbohydrates 71 g23.7%
Dietary Fiber 15.4 g61.7%
Sugars 17.1 g
Protein 13 g25.4%
Vitamin A 49.2% Vitamin C 61.9%
Calcium 20% Iron 23.1%
*Based on a 2000 Calorie diet
Stir in the bulghur and saute for 2 more minutes.
Add the boiling water, cover, and bring to a boil.
Reduce the heat and gendy simmer for 10 minutes.
Add the apricots without stirring them in, cover, and cook for another 5 to 10 minutes, until the water is absorbed and the bulghur is fluffy.
Stir in the mint, dill, parsley, and lemon juice.
Add salt and pepper to taste.
Serve garnished with wedges of fresh tomato and lemon, and top with grated feta if you like.