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APRICOT BULGUR PILAF Recipe

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Ingredients
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 1 1/2 cups Bulgar
  • 2 1/4 cups boiling water
  • 1/2 cup chopped dried apricots (preferably unsulfured)
  • 1 1/2 tablespoons fresh spearmint leaves, minced (2 teaspoon dried)
  • 1/2 cup chopped fresh parsley
  • Juice of 1 lemon
  • Salt and ground black pepper to taste
  • 1 tomato, cut into wedges
  • Lemon wedges
  • 1/2 cup grated kosher feta cheese (optional)
Directions
In a saucepan with a tight-fitting lid, heat the oil and sauté the onions for 3 minutes. Stir in the Bulgar and sauté for 2 more minutes. Add the boiling water, cover, and bring to a boil. Reduce the heat and gently 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 Bulgar is fluffy. Stir in the mint, 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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APRICOT BULGUR PILAF Recipe - Related Content

Cooking Tips & Advice
cooking bulgur wheat Article
Bulgur Wheat Defined | Cooking Bulgur Wheat The three basic techniques for cooking grains with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking all whole grains.
Glossary Terms
apricot kernel oil Glossary Term
Apricot kernel oil is obtained from the dried kernels of the apricot tree. The oil is obtained by removing the pit from the apricot and cracking the shell of the pit in order to access the kernel covered by the shell.
pilaf Glossary Term
A savory rice dish in which the rice is browned in oil or butter before it is cooked in liquid. It is cooked in just enough liquid so that all of the liquid is absorbed.
bulgur Glossary Term
Refers to soft wheat that has been parboiled, dried, and cracked. When bulgur is cooked, it has chewy texture and a delicious nutty flavor.
apricot Glossary Term
A yellow-orange fruit harvested from small trees native to China, but are grown in many other regions of the world.
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