Wild Rice And Bulgur Pilaf With Dried Cranberries

Name: Wild Rice And Bulgur Pilaf With Dried Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups wild rice, cooked; 2 teaspoons olive oil; 1 onion, chopped; 1/2 cup celery, diced; 1/3 cup dried cranberries; 3/4 cup Bulgar wheat (coarser grain); 13 1/2 ounces vegetable broth (or low-sodium chicken broth); 1/4 teaspoon thyme (dried); 2 scallions, sliced thin; salt and pepper

Servings: persons

1
Heat oil in large nonstick skillet over medium-high heat.
2
Add onion, celery, cranberries and bulgur.
3
Cook until wheat is browned, 3-4 minutes, stirring often to prevent burning.
4
Add cooked wild rice, broth, and thyme.
5
Stir well.
6
Simmer, covered, until wheat is cooked (about 15 minutes).
7
Stir in green onions.
8
Season with salt and pepper to taste.
9
This can be served immediately (while warm), or you can make it 1-2 days ahead and refrigerate.
10
To reheat, cover and bake at 350 for 45 minutes.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 cups wild rice, cooked, 2 teaspoons olive oil, 1 onion, chopped, 1/2 cup celery, diced, and more.

Yes, Wild Rice And Bulgur Pilaf With Dried Cranberries falls under the Soups & Stews 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.

That's it — enjoy your meal!