Bulgur Pilaf W/ Almonds and Cranberries

1. 1

   In a medium saucepan, over medium heat, cook almonds, tossing occasionally until golden, 4-5 minutes.

2. 2

   Remove from skillet and let cool.

3. 3

   In same saucepan, melt butter over med.

4. 4

   heat.

5. 5

   Add onion and cook, stirring occasionally, until beginning to brown, 6-8 minutes.

6. 6

   Add bulgur and stir to coat.

7. 7

   Add broth, season with salt and pepper, and bring to boil.

8. 8

   Reduce heat to low, cover saucepan, and simmer until liquid has cooked out and bulgur is tender, about 15 minutes.

9. 9

   Remove from heat, sprinkle bulgur with cranberries.

10. 10

    Cover and set aside to steam, about 5 minutes.

11. 11

    Add toasted almonds and stir to combine and fluff bulgur.

* Per serving · 4 servings · Values may vary.

No additional tips available.