Bulgur With Apricots And Almonds Food

BULGUR WITH APRICOTS AND ALMONDS

Bulgur with Apricots and Almonds image

Categories Fruit Nut Side Vegetarian Quick & Easy Apricot Almond Fall Spring Healthy Parsley Bulgur Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/3 cup sliced almonds (1 oz)
1 small onion, finely chopped (3/4 cup)
1 1/2 tablespoons olive oil
1 1/4 cups medium bulgur
1 1/3 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped dried apricots (2 oz)
1/2 tablespoon unsalted butter, cut into pieces
3 tablespoons coarsely chopped fresh flat-leaf parsley

Steps:

Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes.
Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes. Add bulgur and cook, stirring, 2 minutes.
Stir in water, salt, and pepper and simmer, covered, 5 minutes. Remove from heat, then add apricots and butter and stir until butter is melted. Let stand, covered, 5 minutes. Stir in parsley and almonds.

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.

BULGUR WITH MUSHROOMS AND ALMONDS

Bulgur with Mushrooms and Almonds image

I got this recipe with my Mastercook program. Apparently it originally came from Cook's Magazine, June 1990. Bulgur makes a tasty change from rice. I serve this either a leafy green vegetable or a tossed green salad. The 0 minutes prep time assumes that you buy your mushrooms already sliced and you can find toasted slivered almonds. If not, it is about 10 minutes

Provided by Folk Dancer

Categories Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 quart vegetable broth
2 1/2 cups bulgur
5 tablespoons olive oil
salt & freshly ground black pepper
12 ounces mushrooms
1/2 cup toasted slivered almonds

Steps:

Bring broth to a boil in a large saucepan and slowly add the bulgur without stirring.
Reduce heat, cover and simmer for about 45 minutes, until the bulgur is tender.
Heat 3 tablespoons of the oil in a small saucepan until it is hot, but not quite smoking, and immediately pour the oil over the bulgur.
Cover the large saucepan again and simmer until the bulgur is dry and tender.
Season with salt and pepper.
While the bulgur and oil are simmering, heat a large skillet and add the remaining oil.
Sauté the mushrooms until lightly browned.
Add the mushrooms and almonds to the bulgur and mix them in.

Nutrition Facts : Calories 363.4, Fat 16.8, SaturatedFat 2.1, Sodium 13.1, Carbohydrate 47.9, Fiber 12.3, Sugar 1.6, Protein 10.8

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