Title: Bulgur Pilaf with Apricots and Raisins
Categories: Vegetable
Yield: 4 Servings

2	ts	Margarine
1		Onion, chopped
1	c	Bulgur or cracked wheat
1/4	c	Raisins
1/4	c	Dried apricots, diced
2	c	Boiling chicken stock
1/4	c	Parsley, fresh chopped (opt)
		Salt & freshly ground pepper

In nonstick skillet, melt margarine over medium heat. Cook onion, stirring until softened. Stir in bulgur and cook, stirring for 1 minute.

Stir in raisins, apricot and stock; cover and simmer over low heat for 15 min or until liquid is absorbed. Stir in parsley, season to taste.

4 servings (large) 230 cal, 3 g fat, 0 mg chol, 395 mg sodium, 8 g protein, 44 g carbohydrate

Source: The Lighthearted Cookbook by Anne Lindsay 1988 Shared by Elizabeth Rodier June 93

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