Bulgur Pilaf With Apricots Raisins
Ingredients| 2 tsp margarine 1 onion, chopped 1 cup bulgur or cracked wheat 1/4 cup raisins 1/4 cup dried apricots, diced 2 cup boiling chicken stock 1/4 cup parsley, fresh chopped (opt) 1 salt & freshly ground pepper |
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In nonstick skillet, melt margarine over medium heat. Cook onion,
stirring until softened. Stir in bulgur and cook, stirring for 1
minute.
Stir in raisins, apricot and stock; cover and simmer over low heat
for 15 min or until liquid is absorbed. Stir in parsley, season to
taste.
4 servings (large) 230 cal, 3 g fat, 0 mg chol, 395 mg sodium, 8 g
protein, 44 g carbohydrate
Source: The Lighthearted Cookbook by Anne Lindsay 1988 Shared by
Elizabeth Rodier June 93
Servings:
4
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