Bulgur, Apricot, and Pine Nut Dressing |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Sweet and sour dried apricots and creamy feta brighten this dressing, for a lively contrast with the more soothing Thanksgiving dishes usually on the table. Ingredients:
1/4 cup extra-virgin olive oil |
2/3 cup pine nuts (3 1/2 oz) |
1 large onion, finely chopped (1 1/2 cups) |
1 cup coarse bulgur* (5 1/2 oz) |
1 3/4 cups water |
1/2 cup dried apricots (preferably california; 3 oz), finely chopped |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
4 oz feta, coarsely crumbled (3/4 cup) |
1/2 cup chopped fresh flat-leaf parsley |
Directions:
1. 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.
2. Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add bulgur and cook, stirring, 1 minute. Stir in water, apricots, salt, and pepper and bring to a boil. Remove pan from heat and let stand, covered, until bulgur is tender, about 30 minutes. Stir in nuts, feta, parsley, and salt and pepper to taste.
3. Cooks' note: Bulgur can be made, without pine nuts, feta, and parsley, 1 day ahead and chilled, covered. Reheat in a heavy saucepan over moderately low heat, stirring occasionally, before adding remaining ingredients.
4. *Available at Middle Eastern markets and .
|
|