Bulgur Pilaf With Dried Fruit and Nuts
- Total Time
- 40 minutes, plus overnight soaking
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves six
- 2ounces dried apricots (about ā cup)
- 2ounces prunes (about ā cup), pitted
- 1cup coarse bulgur (#3)
- 2tablespoons unsalted butter
- Ā½teaspoon salt, or to taste
- Ā¼cup dark or golden raisins (or use half raisins, half-dried cranberries)
- Ā¼cup blanched almonds, lightly toasted
- 2tablespoons pine nuts, lightly toasted
- Plain Greek-style yogurt for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
248 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 7 grams protein; 195 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
Powered byPreparation
- Step 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.
- Step 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.
- Step 3
Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.
Tip
- 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.
Private Notes
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Cooking Notes
Nancy
We really enjoyed this dish for breakfast. I forgot to add the raisins and had to substitute walnuts and chia seeds for the almond and pinenuts, but it was still good. I used half butter and half olive oil. It's obviously a very flexible recipe. I'd like to try it with coconut oil.
Stacie
This was a delish and hearty side. Could also make it with quinoa.
Andrew
I used dried apricots, currants and a few figs cut up. For nuts used wlanuts raw cashews and pistachios, all toasted inthe frying pan in some oil. Added saffron and cinnamon at the end. it was yummy, hearty and filling! Thanks
Steven
Pretty good actually. I soaked the dried fruit for half an hour and it was fine. Added feta, coriander, and mint as a garish, which worked well. I would make it again. I did not use the yogurt.
Nancy
We really enjoyed this dish for breakfast. I forgot to add the raisins and had to substitute walnuts and chia seeds for the almond and pinenuts, but it was still good. I used half butter and half olive oil. It's obviously a very flexible recipe. I'd like to try it with coconut oil.
Stacie
This was a delish and hearty side. Could also make it with quinoa.
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