Usenet Newsgroups Bulgur Pilaf with Dried Fruit and Nuts From: tpogue@comcast.net (Terry Pogue) BULGUR PILAF WITH DRIED FRUIT AND NUTS Recipe By: Recipes For Health Published in: New York Times, page Health Section Publish Date: February 11, 2010 2 ounce dried apricots (about 1/3 cup) 2 ounce prunes (about 1/3 cup) -- pitted 1 cup coarse bulgur (#3) 2 tablespoon unsalted butter 1/2 teaspoon salt -- or to taste 1/4 cup dark or golden raisins (or use half raisins -- half-dried cranberries) 1/4 cup blanched almonds -- lightly toasted 2 tablespoon pine nuts -- lightly toasted Plain Greek-style yogurt for serving Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices. Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes. Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side. Advance preparation: You can make this several hours ahead, and reheat in a covered dish in a medium oven. Serves: 6 The more authentic Middle Eastern version of this sweet and nutty combination calls for more nuts than I use here, and about four times as much butter. But I  think you.ll find this recipe plenty rich. -- Rec.food.recipes is moderated by Tracy E. Carman at recipes@swcp.com. Only recipes and recipe requests are accepted for posting.   Please allow several days for your submission to appear. Archives: Subject  Bulgur Pilaf with Dried Fruit and Nuts