Food & Cooking Recipes Ingredients Pasta and Grains Bulgur Pilaf with Almonds and Dried Cranberries 3.8 (5) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 35 mins Servings: 4 This side dish contains bulgur, common in Indian and Middle Eastern cuisine. It is a flavorful change from rice or potatoes. Ingredients ⅓ 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 ¼ cup dried cranberries Directions 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. 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. 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. 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. Rate it Print