Bulgur With Apricots And Almonds Food

BULGUR WITH APRICOTS AND ALMONDS

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 WITH PEARL ONIONS AND ALMONDS

Steps:

• In a medium pot, heat olive oil over medium-high. Add pearl onions and cook, stirring, until golden in spots, 2 to 3 minutes. Add bulgur and stir to combine. Add water, season with salt and pepper, and bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Remove from heat and let stand, covered, 5 minutes. Stir in almonds, oregano, lemon zest, and lemon juice; season to taste with salt and pepper.

BULGUR PILAF WITH 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

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.

FRUIT AND NUT BULGUR PILAF

Steps:

• In a large saucepan, heat oil over medium-high heat; cook and stir bulgur until toasted. Stir in salt, pepper and broth; bring to a boil. Reduce heat; simmer, covered, until tender and liquid is almost absorbed, 10-12 minutes., Stir in 1/3 cup each of the almonds, raisins, cranberries and apricots. Serve with the remaining almonds and fruit.

BULGUR PILAF WITH ALMONDS AND DRIED CRANBERRIES

Steps:

• In a small skillet over medium heat, cook almonds, tossing occasionally, until golden, 4 to 5 minutes. Remove from skillet, and let cool. (Or use oven method; see note, below.) Set aside.
• In a medium saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add bulgur; stir to coat.
• Add broth; season with salt and pepper. Bring to a boil; reduce heat to low. Cover saucepan, and simmer until liquid has evaporated and bulgur is tender, about 15 minutes. Remove from heat; sprinkle bulgur with cranberries. Cover, and set aside to steam, about 5 minutes.
• Add toasted almonds to bulgur; fluff with a fork. Serve.