BULGUR PILAF W/ ALMONDS AND CRANBERRIES

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Bulgur Pilaf W/ Almonds and Cranberries image

I recently discovered bulgur and am a total convert! It has fewer calories, less fat, and more than twice the fiber than brown rice. It's a low on the glycemic index and high in folic acid. AND IT COOKS FASTER THAN RICE. So, if all that doesn't convince you, just try this simple recipe. It has a nice nutty flavor and makes a great side dish to pretty much anything.

Provided by little_wing

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup sliced almonds
2 tablespoons butter
1 small onion, chopped
1 cup medium grain bulgur
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/4 cup dried cranberries
salt and pepper

Steps:

  • In a medium saucepan, over medium heat, cook almonds, tossing occasionally until golden, 4-5 minutes.
  • Remove from skillet and let cool.
  • In same saucepan, melt butter over med. heat.
  • Add onion and cook, stirring occasionally, until beginning to brown, 6-8 minutes.
  • Add bulgur and stir to coat.
  • Add broth, season with salt and pepper, and bring to boil.
  • Reduce heat to low, cover saucepan, and simmer until liquid has cooked out 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 and stir to combine and fluff bulgur.

Nutrition Facts : Calories 241.4, Fat 10.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 78.4, Carbohydrate 31.8, Fiber 7.8, Sugar 1.6, Protein 8.2

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