| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Moroccan | Vegetables, Moroccan | 4 | Servings |
INGREDIENTS
| 2 | tb | Oil |
| 1/2 | c | Onion; chopped |
| 1 1/2 | c | Bulgur or brown rice; uncooked |
| 1 | c | Apricots, dried |
| 1 | c | Prunes; chopped |
| 1 | c | Apples, dried; chopped |
| 4 | c | Vegetable stock |
| 1/2 | ts | Nutmeg, ground |
| 1/2 | ts | Cinnamon, ground |
| 1/4 | ts | Coriander, ground |
INSTRUCTIONS
Heat oven to 350 degrees. Heat oil in Dutch oven over medium heat. Cook onion in oil about 2 minutes, stirring frequently, until tender. Stir in bulgur. Cook about 5 minutes, stirring occasionally, or until bulgur is golden brown. Stir in remaining ingredients. Cover and bake 50 to 60 minutes or until bulgur is tender.
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