Bulgur pilaf with dried apricots
Bulgur pilaf with dried apricots combines nutty bulgur and sweet apricots, enhanced by spices like cinnamon and red pepper. This easy Middle Eastern-inspired dish makes a flavorful side or light main course.
Cook time 25 min
Prep time 10 min
Ingredients:
2 tbsp olive oil1/4 cup dried apricots
1 cup bulgur
1/4 tsp spice mix
1.50 cup water
1/8 tsp red pepper (spice)
1/2 cup onion
1/8 tsp cinnamon
Bulgur pilaf with dried apricots is a delicious and healthy dish that combines the nutty flavors of bulgur with the sweetness of dried apricots. This Middle Eastern-inspired recipe is not only easy to make but also packed with nutrients. Perfect as a side dish or a light main course, it brings together a delightful blend of spices and textures.
Instructions:
- Start by chopping the dried apricots into small, bite-sized pieces.
- Finely chop the onion.
- In a medium-sized saucepan, heat the olive oil over medium heat until it shimmers.
- Add the finely chopped onion to the hot oil. Sauté for about 4-5 minutes, or until the onions become soft and translucent.
- Stir in the 1/4 teaspoon spice mix, 1/8 teaspoon crushed red pepper, and 1/8 teaspoon cinnamon. Cook for another 1 minute to allow the spices to release their flavors.
- Add the bulgur to the saucepan and stir well to coat the grains in the spiced oil and onions.
- Mix in the chopped dried apricots.
- Pour in the 1.5 cups of water. Give everything a good stir and bring it to a boil.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 12-15 minutes, or until the bulgur is tender and has absorbed the water.
- Remove the saucepan from heat and let it stand, covered, for an additional 5 minutes.
- Fluff the bulgur with a fork to separate the grains.
- Transfer the bulgur pilaf to a serving dish. This pilaf can be served as a side dish or as a main course alongside a salad or a protein of your choice. Enjoy!
Bulgur pilaf with dried apricots is a versatile and wholesome dish that is simple to prepare and deeply satisfying. Whether you're making it for a quick weeknight meal or serving it at a special gathering, this pilaf is sure to impress. Enjoy the medley of flavors and the nutritional benefits it brings to your table.
Bulgur pilaf with dried apricots FAQ:
Store leftover bulgur pilaf in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months; just ensure it is cooled down before freezing.
The bulgur is done when it is tender and has absorbed all the water. Typically, this takes about 12-15 minutes of simmering. You can also check by fluffing it with a fork to see if the grains are separated.
Yes, you can substitute bulgur with quinoa or couscous, but cooking times and water ratios may vary. For quinoa, use a 1:2 ratio of quinoa to water and cook for about 15 minutes. For couscous, use a 1:1 ratio and let it stand after boiling for about 5 minutes.
You can adjust the spice levels by varying the amount of red pepper or spice mix according to your taste preferences. If you prefer a milder flavor, reduce the red pepper or omit it entirely.
Extra virgin olive oil is recommended for its flavor and health benefits. However, if you want a milder taste, you can use regular olive oil.
Cooking Tips:
- For a more savory flavor, consider using vegetable or chicken broth in place of water.
- Chop the dried apricots and onions finely to ensure they distribute evenly throughout the pilaf.
- You can add a handful of toasted nuts, such as almonds or pine nuts, for an added crunch.
- Adjust the spices to your taste—if you prefer more heat, increase the amount of red pepper.
- If you want to make it a complete meal, you can add cooked chickpeas or serve it with grilled vegetables.
Nutrition Facts
4 ServingsCalories 150kcal
Protein 4.75g
Carbohydrates 33g
Fiber 5g
Sugar 6g
Fat 7g
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