Apricot Bulghur Pilaf Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onions | 1 1/2 Cup (16 tbs), chopped | |
| Bulghur | 1 1/2 Cup (16 tbs) | |
| Boiling water | 2 1/4 Cup (16 tbs) | |
| Dried apricots | 1/2 Cup (16 tbs) | |
| Spearmint leaves | 1 1/2 Tablespoon, minced | |
| Dill | 2 Tablespoon, dried | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Lemon juice | 1 | |
| Ground black pepper | 1 To taste | |
| Tomato | 1 , cut into wedges | |
| Lemon wedges | ||
| 1/2 cup grated feta cheese (optional) | ||
| Salt | To Taste | |
Directions
In a saucepan with a tight-fitting lid, heat the oil and saute the onions for 3 minutes.
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.
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.
Chef
