Bulgur Pilav

With Dried Fruit And Nuts

SERVES: 4-6

This satisfying, easy to prepare dish is bursting with flavor! Wholesome bulgur wheat gently kissed by olive oil is enhanced by the sweetness of the dried figs, apricots, and dates, and the nutty crunch of the pistachios, pine nuts, and almonds. Perfect as a simple dinner accompanied by creamy Greek yogurt or as a weekday lunch on the go!

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INGREDIENTS

- 2 C Coarse Grain Bulgur Wheat
- 5 Tbsp. Wildfare Extra Virgin Olive Oil
- 2 Medium Carrots, Cut Into Matchsticks
- 3/4 C Chopped Blanched Almonds
- 3 Tbsp. Pine Nuts
- 3 Tbsp Pistachio Nuts
- 1/2 C Wildfare Dried Organic Figs, Chopped
- 1/2 C Wildfare Dried Organic Apricots, Chopped
- 1/2 C Wildfare Dried Organic Dates, Chopped
- Salt and Pepper To Taste

PREPARATION

1	In a medium saucepan, heat 3 Tbsp of Wildfare EVOO. Add the bulgur and stir over medium high heat for 3-4 minutes, adding a pinch of salt.
2	Turn heat to low, add 2 C of water, and cover. Let cook until the water has absorbed and the bulgur has doubled in size (about 7-10 minutes). Remove from heat and set aside.
3	In a wide, heavy pan, over medium high heat, warm 2 Tbsp Wildfare EVOO. Add the carrots and cook until tender, about 10 minutes.
4	Add the nuts and stir, cooking for another 2-3 minutes until they begin to turn golden in color.
5	Add the dried fruit and stir for another minute.
6	Add the bulgur wheat, salt, and pepper to the pan, tossing and stirring until all ingredients are uniformly mixed.
7	Remove from heat and drape a kitchen towel over the pan, covering with the lid (this helps absorb the steam).
8	Let it rest for about 5-10 minutes.
9	Enjoy it warm with your favorite Greek yogurt for a hearty, traditional dish, or chill it in the fridge and serve it for a light lunch.