Bulgur Pilaf

by becky
Created • Updated

Prep Time: 10 minutes

Cook Time: 30 minutes

Yields: 6 servings

Ingredients

  • 2 tablespoons margarine or butter
  • 1 medium onion, finely chopped
  • 1 cup bulgur wheat
  • 1 can (13 3/4 to 14 1/2 ounces) reduced-sodium chicken or vegetable broth
  • 1 cinnamon stick (3 inches)
  • 1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
  • 1/3 cup diced dried apricots
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped fresh parsley

Directions

  1. In 3-quart saucepan, melt margarine over medium heat. Add onion and cook, stirring often, 5 minutes, or until tender. Add bulgur and cook, stirring, 2 minutes longer.
  2. Stir in broth, cinnamon stick, garbanzo beans, dried apricots, salt, and pepper; heat to boiling over high heat.
  3. Reduce heat to low; cover and simmer 15 minutes. Remove from heat and let stand 5 minutes. Stir in parsley; fluff bulgur mixture with fork.