Bulgur with Apricots and Almonds

Name: Bulgur with Apricots and Almonds
Yield: 4 servings
Ingredients: 1 1/3 cup sliced almonds (1 oz); 1 1 small onion, finely chopped (3/4 cup); 1 1 1/2 tablespoons olive oil; 1 1 1/4 cups medium bulgur; 1 1 1/3 cups water; 1 3/4 teaspoon salt; 1 1/4 teaspoon black pepper; 1 1/4 cup chopped dried apricots (2 oz); 1 1/2 tablespoon unsalted butter, cut into pieces; 1 3 tablespoons coarsely chopped fresh flat-leaf parsley

From the kitchen of Carly

Nutty bulgur studded with chewy apricots and toasted almonds, finished with fresh parsley and melted butter. The grain soaks up a savory base built from caramelized onions, creating something warm and satisfying enough to eat alone or alongside roasted vegetables.

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

Ingredients

4 servings

11/3 cup sliced almonds (1 oz)
11 small onion, finely chopped (3/4 cup)
11 1/2 tablespoons olive oil
11 1/4 cups medium bulgur
11 1/3 cups water
13/4 teaspoon salt
11/4 teaspoon black pepper
11/4 cup chopped dried apricots (2 oz)
11/2 tablespoon unsalted butter, cut into pieces
13 tablespoons coarsely chopped fresh flat-leaf parsley

Instructions

Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes.
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.
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.