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

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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