In a saucepan with a tight-fitting lid, heat the oil adn saute the onions for 3 minutes. Stir in the bulghur and saute for 2 more minutes. Add the boiling water, cover and bring to a boil. Reduce the heat and gently simmer for 10 minutes. Add the apricots without stirring them in, cover, and cook for another 5 to 10 minutes, until the water is absorbed and the bulghur is fluffy. Stir in the mint, dill, parsley, and lemon juice. Add salt and pepper to taste.
Serve garnished with wedges of fresh tomato and lemon, and top with grated feta if you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (334g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 47 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 3513.9mg||121 %|
|Potassium 622.1mg||16 %|
|Total Carbohydrate 80.8g||24 %|
|Dietary Fiber 21.5g||86 %|
|Sugars, other 59.3g|
|Protein 12.4g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 364
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!