Apricot Bulghur Pilaf Recipe

Summary

Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Olive oil2 Tablespoon
 Chopped onions1 1⁄2 Cup (24 tbs)
 Onions1 1⁄2 Cup (24 tbs)
 Bulgur1 1⁄2 Cup (24 tbs)
 Boiling water2 1⁄4 Cup (36 tbs)
 Chopped dried apricots1⁄2 Cup (8 tbs) (Preferably Unsulfured)
 Fresh spearmint leaves/2 teaspoons dried1 1⁄2 Tablespoon, minced
 Chopped fresh dill/1 1/2 teaspoons dried2 Tablespoon
 Chopped fresh parsley1⁄2 Cup (8 tbs)
 Lemon juice1 Tablespoon (From 1 Lemon)
 Ground black pepper To Taste
 Tomato1 , cut into wedges
 Lemon wedges4
 Grated feta cheese1⁄2 Cup (8 tbs) (Optional)
 Salt To Taste

Nutrition Facts

Serving size

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

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.
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