Bulgur Pilaf With Dried Fruit and Nuts

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
• ½ teaspoon salt, or to taste
• ¼ cup dark or golden raisins (or use half raisins, half-dried cranberries)
• ¼ cup blanched almonds, lightly toasted
• 2 tablespoons pine nuts, lightly toasted
• Plain Greek-style yogurt for serving

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    227 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 4 grams protein; 10 milligrams cholesterol; 200 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves six

Preparation

1. 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.
2. 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.
3. Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.

• Advance preparation: You can make this several hours ahead, and reheat in a covered dish in a medium oven. Martha Rose Shulman can be reached at martha-rose-shulman.com.