Best Bulgur With Apricots And Almonds Recipes

BULGUR PILAF WITH DRIED FRUIT AND NUTS

Bulgur Pilaf With Dried Fruit and Nuts image

Provided by Martha Rose Shulman

Categories breakfast, easy, weekday, main course

Time 40m

Yield Serves six

Number Of Ingredients 9

Ingredients

2 ounces dried apricots (about 1/3 cup)
2 ounces prunes (about 1/3 cup), pitted
1 cup coarse bulgur (#3)
2 tablespoons unsalted butter
1/2 teaspoon salt, or to taste
1/4 cup dark or golden raisins (or use half raisins, half-dried cranberries)
1/4 cup blanched almonds, lightly toasted
2 tablespoons pine nuts, lightly toasted
Plain Greek-style yogurt for serving

Steps:

Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.
Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.
Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 134 milligrams, Sugar 8 grams, TransFat 0 grams

BULGUR STUFFING

Bulgur Stuffing image

Provided by Marian Burros

Categories side dish

Time 25m

Yield 11 cups

Number Of Ingredients 11

Ingredients

1/2 pound butter
2 large onions, chopped
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 1/2 cups slivered, blanched almonds
1 1/2 cups dried apricots, coarsely chopped
1 1/2 cups raisins
4 cups cooked bulgur
2 teaspoons cinnamon
1/2 teaspoon ground cloves
Salt and freshly ground black pepper to taste

Steps:

Melt butter in large skillet. Add onions, coriander and cumin. Cover and cook, stirring occasionally, until onion is translucent, about 10 minutes.
Add almonds, apricots and raisins. Cook uncovered, stirring occasionally, until almonds are golden. Transfer to a large bowl.
Add bulgur, cinnamon, cloves, salt and pepper, and mix well. Refrigerate stuffing before using.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 276 milligrams, Sugar 16 grams, TransFat 0 grams

BULGUR PILAF WITH DRIED APRICOTS

Bulgur Pilaf with Dried Apricots image

Provided by Melissa Roberts

Categories Side Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Apricot Spice Fall Winter Healthy Low Cholesterol Bulgur Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup finely chopped onion
2 tablespoons olive oil
1/4 teaspoon ground allspice
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
1 cup bulgur
1 1/2 cups water
1/4 cup chopped California dried apricots

Steps:

Cook onion in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, about 5 minutes.
Add spices and cook, stirring, 1 minute. Stir in remaining ingredients with 1/2 teaspoon salt and simmer, covered, until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
Fluff with a fork before serving.