Bulgur, Apricot, and Pine Nut Dressing

Name: Bulgur, Apricot, and Pine Nut Dressing
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 156 grams cup coarse bulgur; 118 milliliters dried apricots (preferably California; 3 oz), finely chopped; 177 milliliters oz feta, coarsely crumbled; 118 milliliters chopped fresh flat-leaf parsley; 59 milliliters extra-virgin olive oil; 355 milliliters large onion, finely chopped; 99 grams 2/3 cup pine nuts; 1 teaspoons salt; 414 milliliters water

You can never have too many side dish recipes, so give Bulgur, Apricot, and Pine Nut Dressing a try. One serving contains 280 calories, 7g of protein, and 19g of fat. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have pine nuts, flat-leaf parsley, water, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes.

Ingredients you will need

Pine Nuts

Cooking Oil

Equipment you will use

Sauce Pan

Transfer with a slotted spoon to paper towels to drain.

Equipment you will use

Slotted Spoon

Paper Towels

Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add bulgur and cook, stirring, 1 minute. Stir in water, apricots, salt, and pepper and bring to a boil.

Ingredients you will need

Apricot

Bulgur

Pepper

Water

Salt

Remove pan from heat and let stand, covered, until bulgur is tender, about 30 minutes. Stir in nuts, feta, parsley, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Parsley

Bulgur

Feta Cheese

Nuts

Equipment you will use

Frying Pan

Bulgur can be made, without pine nuts, feta, and parsley, 1 day ahead and chilled, covered. Reheat in a heavy saucepan over moderately low heat, stirring occasionally, before adding remaining ingredients.*Available at Middle Eastern markets and kalustyans.com.

Ingredients you will need

Pine Nuts

Parsley

Bulgur

Feta Cheese

Equipment you will use

Sauce Pan