Bulgur Pilaf with Garbanzos and Dried Apricots

Name: Bulgur Pilaf with Garbanzos and Dried Apricots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 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); 1/2 c. Dried apricot; 1/2 tsp. salt; 1/4 c. fresh parsley leaves

Published: Jan 3, 2008

Yields:

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Cal/Serv:

370

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This meatless dish turns grain and beans into a hearty entrée. The amino acids in the bulgur and garbanzos are complementary, and when they come together they form a complete protein — just like you'd get from dining on chicken or meat for dinner!

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Ingredients

3/4 cup water
1 can vegetable broth or chicken broth
1 cup bulgur
1 Tbsp. olive oil
1 small onion
2 tsp. curry powder
1 clove garlic
1 can garbanzo beans (chickpeas)
1/2 cup Dried apricot
1/2 tsp. salt
1/4 cup fresh parsley leaves

Directions

1. Step 1In 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.
2. Step 2Meanwhile, 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.
3. Step 3Stir 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.