INGREDIENTS

• ¼ cup olive oil
• ½ red onion, chopped
• 1 cup bulgur, coarse, rinsed in cold water and drained
• 1 cup freekeh, rinsed in cold water and drained
• 3 cups chicken stock
• 1 tsp allspice
• Salt and pepper
• Zest of 1 orange
• ½ cup dried pomegranate seeds (or dried cranberries), soaked in juice of 1 orange
• ½ cup dried apricots, sliced
• ½ cup pine nuts, toasted
• ½ cup chopped pistachios, toasted
• ½ cup slivered almonds, toasted
• Fresh pomegranate seeds
• Fresh parsley

INSTRUCTIONS

1. In a medium pot, heat the olive oil and sauté the onion until soft.
2. Add the bulgur and freekeh and stir to coat each grain.
3. Pour in the chicken stock, allspice, salt, pepper, and orange zest.
4. Add the soaking pomegranate seeds and juice, and the apricots.
5. Bring to a boil, then lower the heat to a simmer.
6. Add half of the pine nuts, pistachios, and almonds, saving the rest for garnish.
7. Cover and leave to cook for about 15 minutes.
8. When done, mound on a platter and garnish with the rest of the nuts, fresh pomegranate seeds, and parsley leaves.
9. Serve hot or room temperature as a side dish with chicken or any meat.
10. This pilaf paired with a salad makes a great and healthy lunch.