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Ingredients

1/3 cup Dried apricots, chopped
3 tablespoons Currants
2 1/2 cups Defatted reduced-sodium chicken broth or vegetable broth
1 tablespoon Olive oil
2 cups Chopped onions (2 medium-large)
1 1/2 cups Bulgur
1 Cinnamon stick or 1/4 teaspoon ground cinnamon
1 Bay leaf
Pinch of ground allspice
3 tablespoons Pine nuts
1/3 cup Chopped fresh parsley or mint
Salt & freshly ground black pepper to taste

Preparation

Place apricots and currants in a bowl and cover with boiling water; set aside to plump. Bring broth to a simmer and set aside. In a large heavy saucepan or Dutch oven, heat oil over medium heat. Add onions and cook, stirring, until softened, 2 to 4 minutes. Add bulgur and stir for 1 minute. Stir in the hot broth, cinnamon, bay leaf and allspice. Bring to a simmer. Reduce heat to low, cover and simmer until the bulgur is tender and the liquid has been absorbed, about 15 minutes.

Meanwhile, toast pine nuts in a small dry skillet over medium heat, shaking the pan almost constantly, until golden, 2 to 3 minutes. Remove from the heat.

When the bulgur is tender, discard the cinnamon stick, if using, and the bay leaf. Drain the dried fruits and add to the pilaf, along with parsley or mint and the toasted pine nuts. Fluff the pilaf with a fork and season with salt and pepper. (The pilaf can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat in a covered casserole in a moderate oven or in the microwave.)

Cook's Notes

Nutrition Information

Calories: 225 ; Total Fat: 6g ; Saturated Fat: 0g ; Carbohydrates: 41g ; Protein: 8g ; Sodium: 37mg ; Fiber: 6g