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Fruit and Nut Bulgur Pilaf

My mother made this nutritious side dish all the time when we were growing up. I enhanced the recipe with a bigger variety of dried fruit to find an interesting balance between the sweet and salty flavors. —Ninette Holbrook, Orlando, FL
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings

Ingredients

  • 1 tablespoon canola oil
  • 2 cups bulgur
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups vegetable broth
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots, chopped

Directions

  • In a large saucepan, heat oil over medium-high heat; cook and stir bulgur until toasted. Stir in salt, pepper and broth; bring to a boil. Reduce heat; simmer, covered, until tender and liquid is almost absorbed, 10-12 minutes.
  • Stir in 1/3 cup each of the almonds, raisins, cranberries and apricots. Serve with the remaining almonds and fruit.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
2/3 cup: 199 calories, 5g fat (0 saturated fat), 0 cholesterol, 348mg sodium, 38g carbohydrate (13g sugars, 5g fiber), 5g protein.

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