RECIPE: Apricot Bulghur Pilaf

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<http://www.animaladvocacy.net/recipes/apricotpilaf.html>

 

Apricot Bulghur Pilaf

Source: Moosewood Restaurant Cooks at Home: Fast and Easy

Recipes for Any Day

Author: The Moosewood Collective

Servings: 4 to 6

Type: Vegan

Total Time: 30 minutes

2 tbsps olive oil

1-1/2 c chopped onions

1-1/2 c bulghur

2-1/4 c boiling water

1/2 cup chopped dried apricots

1-1/2 tbsps fresh mint leaves, minced

(2 tsps if using dried)

2 tbsps chopped fresh dill (1-1/2 tsps if using dried)

1/2 c chopped parsley

juice of 1 lemon

salt and pepper to taste

1 tomato cut into wedges

lemon wedges

1/2 cup grated feta cheese (optional)

 

1.In a saucepan with a tight-fitting lid, heat the oil and

saute the onions for 3 minutes.

 

2.Stir in the bulghur and saute for 2 more minutes. Add

the boiling water, cover and bring to a boil.

 

3.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 bulghur is fluffy.

 

4.Stir in the mint, dill, parsley and lemon juice. Add salt

and pepper to taste.

 

5.Serve garnished with wedges of fresh tomato and lemon, and top

with grated feta if you like.

 

NOTE: If you plan to top the pilaf with feta, use less salt in

the recipe. Obviously, utilizing the feta makes this

dish vegetarian, not vegan.

 

Per serving:

Calories: 294 Fat: 6.6 g Carbohydrates: 56.3 g Cholesterol: 0 mg

Sodium: 48 mg Protein: 7.7 g