Apricot Bulghur Pilaf
A light pilaf whose high points are dried apricots and mint.


olive oil
1 chopped onion
1 1/2 cups bulghur
2 1/4 cups boiling water
1/2 cup chopped dried apricots
1 1/2 T. chopped fresh spearmint leaves
2 T. dill (or 1 1/2 t. dried)
1/2 cup chopped parsley
juice of 1 lemon
salt and pepper to taste
1 tomato, cut into wedges
lemon wedges
optional grated feta cheese


Start water boiling in a teapot.

In sauce pan with a teicht fitting lid, heat oil and saute onions for 3 minutes.

Add bulghur and saute for 2 more minutes.

Add boiling water, cover, and bring to a boil.

Reduce heat and simmer gently 10 minutes.

Add apricots without stirring them in, recover and simmer another 5 or 10 minutes until water absorbed and bulghur is fluffy.

Stir in mint, dill, parsley, and lemon juice. And salt and pepper to taste.

Serve with tomato wedges and lemon wedges. Top with grated feta if desired.




Moosewood Cooks at Home, pg. 143