Bulgur Pilaf with Almonds and Dried Cranberries
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Everyday Food, October 2006
- Prep Time 20 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 1/3 cup sliced almonds
- 2 tablespoons butter
- 1 small onion, chopped
- 1 cup medium-grain bulgur
- 1 can (14.5 ounces) reduced-sodium chicken broth
- Coarse salt and ground pepper
- 1/4 cup dried cranberries
Directions
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In a small skillet over medium heat, cook almonds, tossing occasionally, until golden, 4 to 5 minutes. Remove from skillet, and let cool. (Or use oven method; see note, below.) Set aside.
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In a medium saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add bulgur; stir to coat.
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Add broth; season with salt and pepper. Bring to a boil; reduce heat to low. Cover saucepan, and simmer until liquid has evaporated and bulgur is tender, about 15 minutes. Remove from heat; sprinkle bulgur with cranberries. Cover, and set aside to steam, about 5 minutes.
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Add toasted almonds to bulgur; fluff with a fork. Serve.
I first made this for Thanksgiving 2007 and I have made it several times since. This is one of my favorite new recipes that I have tried.