2 ts Margarine
1 Onion, chopped
1 c Bulgur or cracked wheat
1/4 c Raisins
1/4 c Dried apricots, diced
2 c Boiling chicken stock
1/4 c Parsley, fresh chopped (opt)
Salt & freshly ground pepper In nonstick skillet, melt margarine over medium heat. Cook onion, stirring until softened. Stir in bulgur and cook, stirring for 1 minute. Stir in raisins, apricot and stock; cover and simmer over low heat for 15 min or until liquid is absorbed. Stir in parsley, season to taste. 4 servings (large) 230 cal, 3 g fat, 0 mg chol, 395 mg sodium, 8 g protein,
44 g carbohydrate
Source: The Lighthearted Cookbook by Anne Lindsay 1988 Shared by Elizabeth Rodier June 93