Bulgur with Apricots and Almonds
This dish, combining crunchy almonds and sweet apricots, tastes great with lamb or chicken.
1/3 cup sliced almonds (1 oz)
1 small onion, finely chopped (3/4 cup)
1 1/2 tablespoons olive oil
1 1/4 cups medium bulgur
1 1/3 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped dried apricots (2 oz)
1/2 tablespoon unsalted butter, cut into pieces
3 tablespoons coarsely chopped fresh flat-leaf parsley
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.
Makes 4 servings.
Photo: Romulo Yanes