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.

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.