Recipes - print - APRICOT BULGUR PILAF


view recipe online:
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.
-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)