How to Make Greek Apricot & Walnut Bulgur Breakfast Pilaf
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In a saucepan, combine bulgur, water, apricots, cinnamon, olive oil, and salt.
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Bring to a boil, cover, reduce heat, and simmer for 12 minutes until water is absorbed.
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Fluff with fork and stir in basil.
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Serve warm topped with walnuts and more fresh basil.
Pro Tips for Perfect Greek Apricot & Walnut Bulgur Breakfast Pilaf
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium bulgur wheat, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Greek Apricot & Walnut Bulgur Breakfast Pilaf?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Greek Apricot & Walnut Bulgur Breakfast Pilaf?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium bulgur wheat?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.