4 Servings 30 min Cook
1 1/2 Tbsp Olive Oil
1 1/3 Cup Water
1 1/4 Cup Bulgur
1/4 Cup, halves Apricots, Dried
1 Small Onions
1/4 Tsp Pepper
1/2 Tbsp Butter
3/4 Tsp Salt
1/3 Cup, sliced Almonds
3 Tbsp Parsley
Chop apricots, parsley and onion separately and set aside.
Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes.
Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes.
Add bulgur and cook, stirring, 2 minutes.
Stir in water, salt, and pepper and simmer, covered, 5 minutes.
Remove from heat, then add apricots and butter and stir until butter is melted.
Let stand, covered, 5 minutes.
Stir in parsley and almonds.