BULGUR WITH LEEKS, CRANBERRIES, AND ALMONDS

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Bulgur with Leeks, Cranberries, and Almonds image

Categories     Berry     Nut     Side     Thanksgiving     High Fiber     Cranberry     Almond     Leek     Fall     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

6 tablespoons (3/4 stick) butter
3 cups chopped leeks (white and pale green parts only)
5 cups canned low-salt chicken broth
3 cups bulgur
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted

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.

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