Bulgur With Leeks Cranberries And Almonds Recipes

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BULGUR WITH LEEKS, CRANBERRIES, AND ALMONDS



Bulgur with Leeks, Cranberries, and Almonds image

Categories     Berry     Nut     Side     Thanksgiving     High Fiber     Cranberry     Almond     Leek     Fall     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

6 tablespoons (3/4 stick) butter
3 cups chopped leeks (white and pale green parts only)
5 cups canned low-salt chicken broth
3 cups bulgur
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted

Steps:

  • Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and sauté until very tender, about 12 minutes. Add chicken broth and bring to boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes. Fluff with fork. Mix in sliced almonds. Season to taste with salt and pepper.

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

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