Bulgur with Apricots and Almonds
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
Bulgur
5.30 oz
Dried Apricots
3.53 oz
almonds
2 tbsp
olive oil
1 medium
onion
2 cloves
garlic
2 c
vegetable broth
1 tsp
Salt
0.5 tsp
Black pepper
2 tbsp
Parsley
Directions
Step 1
In a large bowl, soak the bulgur in water for 10 minutes. Drain and set aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Step 3
Add the soaked bulgur to the skillet and cook for 2 minutes, stirring constantly.
Step 4
Add the vegetable broth, salt, and black pepper to the skillet. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the bulgur is tender.
Step 5
Remove from heat and let the bulgur rest for 5 minutes. Fluff with a fork.
Step 6
Stir in the dried apricots, almonds, and parsley. Serve warm.
Nutrition Facts
Fat:
11 g
(99
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
55 g
(220
kcal)
| Calories | 15.435 kcal | 0.77% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2646 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.4851 g | 0.35% |
| Carbohydrates | 2.4255 g | 0.49% |
| Sodium | 26.46 mg | 5.29% |
| Fibers | 0.441 g | 1.16% |
| Sugars | 0.6174 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 0.3528 mg | 0.39% |
| Calcium | 0.3528 mg | 0.07% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1764 mg | 1.18% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.1764 mcg | 0.04% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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