| 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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