Bulgur

Ingredients

• Olive oil

  1 ½ tbsp or 20g

• Water

  1 ⅓ cup or 316g

• Bulgur

  dry

  1 ¼ cup or 175g

• Onion

  raw

  1 small or 70g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Salt

  table

  ¾ tsp or 5g

• Parsley

  raw

  3 tbsp or 11g

Directions

1. Chop apricots, parsley and onion separately and set aside.
2. Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes.
3. Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes. Add bulgur and cook, stirring, 2 minutes.
4. Stir in water, salt, and pepper and simmer, covered, 5 minutes. Remove from heat, then add apricots and butter and stir until butter is melted. Let stand, covered, 5 minutes. Stir in parsley and almonds.