Instructions:
Rinse bulgur and leave it on the colander. Cut the dried sour cherries in two. Dice the dried apricots. Roughly crush the cashew nuts and raw almonds with your hand or with a knife. Add the olive oil in a pot. Lightly sauté all the ingredients in olive oil, except for the bulgur. Add the bulgur and keep sautéing. After about 5 minutes of sautéing, add water. Once boiling, reduce the heat and wait for the water to evaporate. Cover the pot with a paper towel and close the lid, leaving the pilaf to rest for 10-15 minutes. Serve your pilaf with a meat option or with a refreshing beverage.
Bulgur is a staple in a healthy diet. A unique source of fiber and B group vitamins, bulgur helps satiety, balances blood glucose and reinforces your digestive health. Almonds are one of the best sources of vitamin E and 1 serving (30 grams) covers 37% of the daily requirement for vitamin E. Dried sour cherries give a tangy flavor to this recipe, as well as contribute fiber.
