Heat the oil in an 8-inch skillet or a 3-quart saucepan over medium heat. Add the onion, garlic, dill, and allspice and cook, stirring frequently, until the onion is translucent, 3-4 minutes. Add the bulgur and 1/4 tsp salt and cook for 1 minute more. Pour in 1 1/4 cups water, bring it to a boil, then lower the heat and cook, covered for 10 minutes. Stir in the currants,remove from the heat, cover, and let stand for 5 minutes more. Fluff with a fork, add the pine nuts, and fluff again.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 80 (28%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 11.5mg||0 %|
|Potassium 341.6mg||9 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 36.3g|
|Protein 8.3g||12 %|
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Calories per serving: 283
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