Bulgur with Apricots and Almonds

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Water

  Plain, clean water

  1 ⅓ cup or 316g

• Bulgur

  Dry

  1 ¼ cup or 175g

• Apricots, dried

  Sulfured, uncooked

  ¼ cup, halves or 33g

• Onions

  Raw

  1 small or 70g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Butter

  Unsalted

  ½ tbsp or 7g

• Salt

  Table

  ¾ tsp or 5g

• Almonds

  Nuts, raw

  ⅓ cup, sliced or 31g

• Parsley

  Raw

  3 tbsp or 11g

Directions

1. Chop apricots, parsley and onion separately and set aside.
2. Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes.
3. 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.
4. 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.

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