Best Bulgur With Dried Cranberries Recipes

BULGUR PILAF WITH ALMONDS AND DRIED CRANBERRIES

Steps:

• 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.

BULGUR WITH DRIED CRANBERRIES

Steps:

• 1.) Place bulgur in a large bowl; cover with 2 cups boiling water. Let stand until liquid is absorbed (30 minutes). Fluff with a fork. 2.) Add cucumber and remaining ingredients; toss gently to combine.

BULGUR STUFFING WITH DRIED CRANBERRIES & HAZELNUTS

Steps:

• Over medium heat, in a dutch oven, heat oil.
• Add onions and celery and cook, stirring often, for approximately 5 to 8 minutes or until softened.
• To softened mixture, add garlic, cinnamon, and allspice and cook for 1 minute, stirring often.
• Add bulgur, stir for a few minutes to combine, than add broth, bay leaf, and salt.
• Bring to a simmer.
• Reduce heat to low, cover dutch oven and simmer until all liquid is gone and bulgur is tender, approximately 15 to 20 minutes.
• In a small microwave-safe bowl, combine dried cranberries and orange juice.
• Cover with plastic wrap and add a few slits in the plastic wrap for vents.
• Microwave on high for approximately 2 minutes.
• This step can also be done on the stove top.
• In a small saucepan, bring dried cranberries and orange juice to a simmer.
• Remove from microwave or heat and set aside to let cranberries plump.
• In large mixing bowl, add bulgur and discard the bay leaf.
• Add cranberries, toasted hazelnuts, parsley, and pepper to bulgur.
• Fluff mixture with a fork and serve.
• NOTE: If making the stuffing ahead of time and reheating; place bowl of stuffing in a baking dish with 1/2 cup water added.
• Cover stuffing and microwave on high for 10 to 15 minutes or until heated through.
• The stuffing can also be baked at 350F degrees for 25 to 30 minutes or also until heated through.
• If using to stuff a turkey, prepare as stated above.
• Let cool completely and place about 5 cups of stuffing loosely into the turkey cavities.
• Heat remainder separately.

BULGUR WITH LEEKS, CRANBERRIES, AND ALMONDS

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and sauté until very tender, about 12 minutes. Add chicken broth and bring to boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes. Fluff with fork. Mix in sliced almonds. Season to taste with salt and pepper.

WILD RICE AND BULGUR PILAF WITH DRIED CRANBERRIES

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add onion, celery, cranberries and bulgur.
• Cook until wheat is browned, 3-4 minutes, stirring often to prevent burning.
• Add cooked wild rice, broth, and thyme.
• Stir well.
• Simmer, covered, until wheat is cooked (about 15 minutes).
• Stir in green onions.
• Season with salt and pepper to taste.
• This can be served immediately (while warm), or you can make it 1-2 days ahead and refrigerate.
• To reheat, cover and bake at 350 for 45 minutes.