Bulgur Pilaf with Garbanzos and Dried Apricots

By bjlazyl

Ingredients

• 0.75 c. water
• 1 can vegetable broth or chicken broth
• 1 c. bulgur
• 1 tbsp. olive oil
• 1 small onion
• 2 tsp. curry powder
• 1 clove garlic
• 1 can garbanzo beans (chickpeas)
• 0.50 c. Dried apricot
• 0.50 tsp. salt
• 0.25 c. fresh parsley leaves

Preparation

Step 1

In 2-quart covered saucepan, heat water and 1 1/4 cups vegetable broth to boiling on high. Stir in bulgur; heat to boiling. Reduce heat to medium-low; cover and simmer 12 to 15 minutes or until liquid is absorbed. Remove saucepan from heat. Uncover and fluff bulgur with fork to separate grains.
Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion and cook 10 minutes, stirring occasionally. Stir in curry powder and garlic; cook 1 minute.
Stir in garbanzo beans, apricots, salt, and remaining 1/2 cup vegetable broth; heat to boiling. Remove saucepan from heat; stir in bulgur and parsley.

Nutritional information is based on a 1 1/2-cup serving.