Post by goodcookin on Mar 16, 2010 22:31:24 GMT -5
BULGUR PILAF WITH DRIED FRUIT AND NUTS
Published in the "New York Times" Health Section, February 11, 2010
2 ounce dried apricots (about 1/3 cup)
2 ounce prunes (about 1/3 cup), pitted
1 cup coarse bulgur (#3)
2 tablespoon unsalted butter
1/2 teaspoon salt, or to taste
1/4 cup dark or golden raisins (or use half raisins, half-dried cranberries)
1/4 cup blanched almonds, lightly toasted
2 tablespoon pine nuts, lightly toasted
Plain Greek-style yogurt for serving
Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.
Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.
Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.
Advance preparation: You can make this several hours ahead, and reheat in a covered dish in a medium oven.
Serves: 6
The more authentic Middle Eastern version of this sweet and nutty combination calls for more nuts than I use here, and about four times as much butter. But I think you'll find this recipe plenty rich.
Published in the "New York Times" Health Section, February 11, 2010
2 ounce dried apricots (about 1/3 cup)
2 ounce prunes (about 1/3 cup), pitted
1 cup coarse bulgur (#3)
2 tablespoon unsalted butter
1/2 teaspoon salt, or to taste
1/4 cup dark or golden raisins (or use half raisins, half-dried cranberries)
1/4 cup blanched almonds, lightly toasted
2 tablespoon pine nuts, lightly toasted
Plain Greek-style yogurt for serving
Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.
Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.
Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.
Advance preparation: You can make this several hours ahead, and reheat in a covered dish in a medium oven.
Serves: 6
The more authentic Middle Eastern version of this sweet and nutty combination calls for more nuts than I use here, and about four times as much butter. But I think you'll find this recipe plenty rich.