Bulgur with Apricots & Cinnamon

  • 1 tbsp. butter
  • 1/4 tsp. ground cinnamon
  • 1/2 cup finely chopped shallots
  • 1 1/2 cups water
  • 2 minced garlic cloves
  • 2/3 cup fresh orange juice
  • 2 cups #2 medium or #3 coarse bulgur
  • 2 tbsp. olive oil
  • 1 6 oz. pkg. dried apricots (sliced)
  • 1/2 cup coarsely chopped pistachios
  • 1 tsp. salt
  • 1/2 cup chopped fresh Italian parsley
  1. Melt butter in medium saucepan over medium-high heat. Add shallots and garlic, and saut√© until tender–about 3 minutes. Mix in bulgur, apricots, salt, and cinnamon. Add 2 1/2 cups water and bring to boil. Reduce heat to low; cover and cook until all water is absorbed and bulgur is tender, stirring frequently to prevent sticking–about 20 minutes. Transfer bulgur to bowl and cool. Mix orange juice and oil into bulgur. Cover and chill. Mix pistachios and parsley into bulgur.