Bulgur Pilaf with Apricots & Raisins

Bulgur is the fastest-cooking whole grain you can keep in your pantry, and this pilaf puts it to work in a dish that’s nutty, fruity, and ready in half an hour. Toasting the cracked wheat briefly in margarine with onion builds a nutty base before chicken broth and dried fruit go in for a 15-minute covered simmer.

Dried apricots and raisins plump up as they absorb the hot broth, turning into soft, sweet bites scattered throughout the earthy bulgur. The combination of tart apricots and sweeter raisins keeps the fruit flavor interesting rather than one-note.

Toasting the bulgur in the pan for a minute before adding liquid isn’t just for flavor. It also helps the grains stay separate and fluffy during cooking rather than clumping into a dense mass.

Fresh parsley stirred in at the end adds color and a clean, grassy note that brightens the whole dish. This pairs naturally alongside grilled chicken, roasted lamb, or any Middle Eastern-inspired main course.

Kitchen Tips

• Use boiling chicken broth, not cold. Adding cold liquid to the hot pan drops the temperature and throws off the 15-minute cooking time.
• Don’t lift the lid during simmering. The bulgur needs steady, trapped steam to cook evenly.
• Fluff with a fork when done, not a spoon. A spoon compresses the grains and makes the pilaf gummy.
• Dice the apricots small so they distribute evenly through the bulgur.

Variations

• Use vegetable broth instead of chicken to make this fully vegetarian.
• Add a teaspoon of cumin or cinnamon to the onion for a more Middle Eastern-spiced pilaf.
• Toss in a handful of toasted pine nuts or slivered almonds for crunch.