2 Tbsp olive oil
1 1/2 C chopped onions
1 1/2 C bulghur
2 1/4 C boiling water
1/2 C chopped dried apricots (preferably unsulfured)
1 1/2 Tbsp fresh spearmint leaves, minced (2 tsp dried)
1/2 C chopped fresh parsley
juice of 1 lemon
salt and ground black pepper to taste
1 tomato, cut into wedges
1/2 cup grated feta cheese (optional)
In a saucepan with a tight-fitting lid, heat the oil and sauté the onions for 3 minutes. Stir in the bulghur and sauté for 2 more minutes. Add the boiling water, cover, and bring to a boil. Reduce the heat and gently simmer for 10 minutes. Add the apricots without stirring them in, cover, and cook for another 5 to 10 minutes, until the water is absorbed and the bulghur is fluffy. Stir in the mint, dill, prasley, and lemon juice. Add salt and pepper to taste.
Serve garnished with wedges of fresh tomato and lemon, and top with grated feta if you like.
Per 8-oz. serving: 294 calories, 7.7g protein, 6.6g fat, 56.3g carbohydrate, 48mg sodium, 0mg cholesterol.
(From Moosewood Restaurant Cooks at Home, p. 143)