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

Moosewood Restaurant Cooks at Home:
Fast and Easy Recipes for Any Day

by Moosewood Collective
ISBN: 0671679929

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