Bulgur Pilaf With Garbanzos and Dried Apricots |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Can be served as an entre. The amino acids in the bulgur and garbanzos are complementary and combined form a complete protien. Ingredients:
3/4 cup water |
14 ounces broth (chicken or veggie) |
1 cup bulgur |
1 tablespoon olive oil |
1/2 cup onion, chopped |
2 teaspoons curry powder |
1 teaspoon garlic, minced |
20 ounces garbanzo beans, rinsed and drained (can use a little less) |
1/2 cup apricot, dried and chopped |
1/4 cup parsley, fresh chopped |
salt |
Directions:
1. Heat water and all but .5 cup of the broth to boiling on high. Stir in bulgur and bring back to a boil.
2. Reduce heat to medium low, cover and simmer 12-15 minutes or until liquid is absorbed. Remove from heat. Uncover and fluff with a fork.
3. Heat skillet add oil and onion, cook 10 minutes stirring occasionally. Stir in curry and garlic and cook another minute.
4. Stir in garbanzos, apricots salt and remaining broth. Heat to boiling.
5. Remove from heat and stir in bulgur and parsley.
|
|