| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | ts | Margarine |
| 1 | Onion, chopped | |
| 1 | c | Bulgur or cracked wheat |
| 1/4 | c | Raisins |
| 1/4 | c | Dried apricots, diced |
| 2 | c | Boiling chicken stock |
| 1/4 | c | Parsley, fresh chopped (opt) |
| Salt & freshly ground pepper |
INSTRUCTIONS
In nonstick skillet, melt margarine over medium heat. Cook onion, stirring until softened. Stir in bulgur and cook, stirring for 1 minute. Stir in raisins, apricot and stock; cover and simmer over low heat for 15 min or until liquid is absorbed. Stir in parsley, season to taste. 4 servings (large) 230 cal, 3 g fat, 0 mg chol, 395 mg sodium, 8 g protein, 44 g carbohydrate Source: The Lighthearted Cookbook by Anne Lindsay 1988 Shared by Elizabeth Rodier June 93
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