Cranberry Bulghur Pilaf Recipe

Name: Cranberry Bulghur Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/2 cups chopped onions; 3 garlic cloves, pressed or minced; Dash of salt; 1 orange; 1/2 teaspoon crumbled dried rosemary (1 1/2 teaspoons chopped fresh); 1 1/2 cups medium to light bulghur; 1 1/2 cups water or vegetable broth (see page 295); 1/2 cup dried cranberries (or currants or raisins); 1 tablespoon soy sauce; 1 tablespoon lemon juice; 2/3 cup chopped toasted pecans, walnuts, or almonds (optional)

Servings: persons

2 tablespoons olive oil
1 1/2 cups chopped onions
3 garlic cloves, pressed or minced
Dash of salt
1 orange
1/2 teaspoon crumbled dried rosemary (1 1/2 teaspoons chopped fresh)
1 1/2 cups medium to light bulghur
1 1/2 cups water or vegetable broth (see page 295)
1/2 cup dried cranberries (or currants or raisins)
1 tablespoon soy sauce
1 tablespoon lemon juice
2/3 cup chopped toasted pecans, walnuts, or almonds (optional)

1
In a saucepan on medium heat, warm the oil, add the onions and garlic, sprinkle with salt, and cook until softened, about 10 minutes.
2
While the onions cook, grate the orange peel and juice the orange.
3
Add the rosemary, orange zest, and bulghur to the onions and cook for a minute, stirring.
4
Add the orange juice, water or vegetable broth, and dried cranberries, cover, and cook on low heat until all the liquid is absorbed, about 10 minutes.
5
If the bulghur is still crunchy, add 1/4 cup of hot water and cook for a few minutes longer.
6
Remove from the heat.
7
Stir in the soy sauce and lemon juice.
8
Add nuts if you like, and more soy sauce and/or lemon juice to taste.
9
If you dont have a fresh orange, you could use 1/2 cup of prepared orange juice.
10
Serve with Easy Baked Tofu (page 64) or Seared Scallops (page 169).

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/2 cups chopped onions, 3 garlic cloves, pressed or minced, Dash of salt, and more.

Yes, Cranberry Bulghur Pilaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Bulghur Pilaf

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