BULGUR PILAF WITH DRIED FRUIT AND NUTS
Recipe By: Recipes For Health
Published in: New York Times, page Health Section
Publish Date: February 11, 2010

2 ounce dried apricots (about 1/3 cup)
2 ounce prunes (about 1/3 cup) -- pitted
1 cup coarse bulgur (#3)
2 tablespoon unsalted butter
1/2 teaspoon salt -- or to taste
1/4 cup dark or golden raisins (or use half raisins -- half-dried cranberries)
1/4 cup blanched almonds -- lightly toasted
2 tablespoon pine nuts -- lightly toasted
Plain Greek-style yogurt for serving

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.

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.

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.

Serves: 6

The more authentic Middle Eastern version of this sweet and nutty combination calls for more nuts than I use here, and about four times as much butter.
But I think you.ll find this recipe plenty rich.

http://www.terryanddave.com/Terry

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