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