Bulgur pilaf with apricots & raisins

Yield: 4 Servings

Measure Ingredient
2 teaspoons Margarine
1 \N Onion, chopped
1 cup Bulgur or cracked wheat
¼ cup Raisins
¼ cup Dried apricots, diced
2 cups Boiling chicken stock
¼ cup Parsley, fresh chopped (opt)
\N \N Salt & freshly ground pepper

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

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