Recipe - Bulgur Pilaf With Apricots And Raisins

2 teaspoon Margarine
1 Onion, chopped
1 cup Bulgur or cracked wheat
One fourth cup Raisins
One fourth cup Dried apricots, minced
2 cup Boiling chicken stock
One fourth cup Parsley, fresh chopped (opt)
Salt & freshly ground pepper

In nonstick skillet, melt margarine over medium heat. Cook onion, stirring
until softened. Stir in bulgur and cook, stirring for 1 minute.

Stir in raisins, apricot and stock; cover and simmer over low heat for 15
min or until liquid is absorbed. Stir in parsley, season to taste.

4 servings (large) 230 cal, 3 g fat, 0 mg chol, 395 mg sodium, 8 g protein,
44 g carbohydrate

Source: The Lighthearted Cookbook by Anne Lindsay 1988 Shared by Elizabeth
Rodier June 93