Bulgur Pilaf W Almonds And Cranberries Recipes

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BULGUR PILAF WITH ALMONDS AND DRIED CRANBERRIES



Bulgur Pilaf with Almonds and Dried Cranberries image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 7

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

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 PILAF W/ ALMONDS AND CRANBERRIES



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

BULGUR PILAF



Bulgur Pilaf image

Categories     Nut     Onion     Side     Steam     Vegetarian     Quick & Easy     Almond     Vegan     Bulgur     Coriander     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup finely chopped onion (1 small)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons whole coriander seeds
1 scant cup fine bulgur (see cooks' note, below)
1 cup boiling-hot water
1/3 cup slivered almonds,toasted
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
  • Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
  • Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.

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