| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Vegetarian | Main dish, Fruits, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | c | Uncooked bulgur |
| 1/2 | c | Chopped onions |
| 1 | tb | Oil |
| 1 | Minced garlic clove | |
| 2 1/2 | c | Chopped rhubarb |
| 7 | Dried apricots, chopped | |
| 1/4 | c | Apple juice |
| 1 | ts | Cinnamon |
| 1 | pn | Cayenne |
| 3 | tb | Brown rice syrup |
| 1/2 | ts | Tamari |
| 1/4 | c | Slivered almonds |
| Fresh sprigs mint for garnish |
INSTRUCTIONS
Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c boiled water. Cover & set aside to steep for 30 minutes. In a large skillet, saute the onions in oil until translucent. Stir in the garlic & rhubarb & saute for 1 minute. Add apricots, juice, cinnamon & cayenne. Cover & cook over medium heat until bubbly. Add syrup & tamari. Stir in the bulgur. Garnish with slivered almonds & fresh sprigs of mint. Serve warm.
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