Arabian Apricot Olive Bulgur
Recipe courtesy of California Ripe Olives.
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup dried apricots, slivered
2 tablespoons apple juice
3 cups cooked bulgur
1 cup California Ripe Olives, halved
1/2 cup (2 ounces) ground, lightly salted cashews
1/4 cup chopped parsley
1 tablespoon cider vinegar
1/4 teaspoon ground cinnamon
Kosher salt and cayenne pepper to taste
- Heat olive oil in a large sauté pan over medium heat. Add garlic and cook for 1 minute, just until golden.
- Add apricots and apple juice and remove from heat. Cover and steep for 10 minutes until apricots are plump.
- In a large mixing bowl, combine bulgur with apricots, California Ripe Olives, cashews and parsley. Mix in vinegar and cinnamon and season to taste with salt and cayenne.
- Serve warm or room temperature.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 347; Total Fat: 15g; Cholesterol: 0mg; Total Carbs: 45g; Protein: 8g; Sodium: 417mg.
Recipe and photograph courtesy of California Ripe Olives.