Bulgur, Apricot, and Pine Nut Dressing

Bulgur, Apricot, and Pine Nut Dressing
Photo by Romulo Yanes


  • ¼ cup extra-virgin olive oil
  • ½ cup dried apricots (preferably California)
  • 1 cup coarse bulgur
  • ½ cup fresh flat-leaf parsley
  • 4 ounces feta, coarsely crumbled
  • ¼ teaspoon black pepper
  • 1 large onion
  • + 3 more ingredients
    • 2/3 cup pine nuts
    • ½ teaspoon salt
    • 1 ¾ cups water

Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain. Add onion to pan, then reduce heat to moderately low and cook, stirring occasion...

View full recipe at Epicurious


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