Name: Bulgur with Leeks, Cranberries, and Almonds
Yield: Serves 6
Ingredients: 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

Recipe information

Yield
Serves 6

Ingredients

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

Preparation

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.

TagsBulgur Rice & Grains Leek Root Vegetable Vegetable Dried Cranberry Dried Fruit Fruit Almond Nut Side Dinner Lunch Vegetarian Simmer Thanksgiving Christmas Bon Appétit

Recipe notes

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