- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 5 minutes
- Effort: easy
- 2 tbsp olive oil
- 1 red onion, sliced
- 175 g coarse bulgur wheat
- 350 ml vegetable or chicken stock
- 50 g flaked almonds
- 50 g dried apricots, (no-soak) sliced
- 50 g prunes, sliced
- 1/2 tsp cinnamon
- a handful of fresh coriander leaves
- salt and black pepper
1. Heat 1 tbsp of the oil in a large saucepan. Add the onion and fry, stirring often, until the onion is tender. Add the bulgur wheat and cook, stirring, for 1-2 minutes to lightly toast the grains.
2. Pour the stock into the saucepan, stir well, then bring to a boil. Cover and reduce the heat so that the pilaf only simmers. Cook for 15 minutes, until all the liquid is absorbed. Remove from the heat and set aside to stand, still covered, for about 5 minutes.
3. Meanwhile, in a small non-stick frying pan, heat 1 tbsp olive oil. Add the almonds and cook, stirring often, until golden. Using a slotted spoon, remove the nuts to a dish and set aside. Add the dried fruit and cinnamon to the frying pan and cook, stirring, for 2-3 minutes until the fruit is plump and lightly browned.
4. Remove the lid from the pilaf and fluff up the grains with a fork. Carefully fold the toasted nuts and fruit into the pilaf, then gently add the coriander. Season to taste with salt and pepper and serve hot, warm or cold.
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