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)
1/2
cup dried apricots (preferably California; 3 oz), finely chopped
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.
4.
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.
5.
*Available at Middle Eastern markets and kalustyans.com.
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