Rhubarb Pilaf

1 c Uncooked bulgur

1/2 c Chopped onions

1 tb Oil

1 ea Minced garlic clove

2 1/2 c Chopped rhubarb

7 ea Dried apricots, chopped

1/4 c Apple juice

1 ts Cinnamon

1 pn Cayenne

3 tb Brown rice syrup

1/2 ts Tamari

1/4 c Slivered almonds

Fresh sprigs mint for -- garnish Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c boiled water. Cover & set aside to steep for 30 minutes. In a large skillet, saute the onions in oil until translucent. Stir in the garlic & rhubarb & saute for 1 minute. Add apricots, juice, cinnamon & cayenne. Cover & cook over medium heat until bubbly. Add syrup & tamari. Stir in the bulgur. Garnish with slivered almonds & fresh sprigs of mint. Serve warm.