Bulgur with Apricots and Almonds

Ingredients for Bulgur with Apricots and Almonds

• 50g sliced almonds (30g)

• 1 small onion, finely chopped (180ml )

• 1 1/2 tablespoons olive oil

• 300ml medium bulgur

• 325ml water

• 3/4 teaspoons salt

• 1/4 teaspoons black pepper

• 60ml chopped dried apricots (60g)

• 1/2 tablespoons unsalted butter, cut into pieces

• 3 tablespoons coarsely chopped fresh flat-leaf parsley

How to make Bulgur with Apricots and Almonds

Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes.

Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes. Add bulgur and cook, stirring, 2 minutes.

Stir in water, salt, and pepper and simmer, covered, 5 minutes. Remove from heat, then add apricots and butter and stir until butter is melted. Let stand, covered, 5 minutes. Stir in parsley and almonds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.