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Bulgur Pilaf with Almonds and Dried Cranberries

This side dish contains bulgur, common in Indian and Middle Eastern cuisine. It is a flavorful change from rice or potatoes.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2006


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Add toasted almonds to bulgur; fluff with a fork. Serve.

Cook's Notes

To oven-toast almonds, preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast, tossing occasionally, until golden, 8 to 10 minutes. Remove from baking sheet, and let cool.


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