Bulgur, Apricot, and Pine Nut Dressing

From the kitchen of Carly

Nutty bulgur studded with chewy apricots and briny feta, finished with toasted pine nuts and fresh parsley. This Middle Eastern-inspired dressing works as a side or standalone grain bowl, with sweet, salty, and herbaceous flavors that feel both comforting and bright.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/4 cup extra-virgin olive oil
  • 12/3 cup pine nuts (3 1/2 oz)
  • 11 large onion, finely chopped (1 1/2 cups)
  • 11 cup coarse bulgur* (5 1/2 oz)
  • 11 3/4 cups water
  • 11/2 cup dried apricots (preferably California; 3 oz), finely chopped
  • 11/2 teaspoon salt
  • 11/4 teaspoon black pepper
  • 14 oz feta, coarsely crumbled (3/4 cup)
  • 11/2 cup chopped fresh flat-leaf parsley

Instructions

  1. Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.

  2. Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add bulgur and cook, stirring, 1 minute. Stir in water, apricots, salt, and pepper and bring to a boil. Remove pan from heat and let stand, covered, until bulgur is tender, about 30 minutes. Stir in nuts, feta, parsley, and salt and pepper to taste.