Recipe by little_wing
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.
Top Review by Sarah_Jayne
I discovered bulgur last year and I am always on the look out for new ways to cook it. So, I had to give this one a go and I am glad I did because it was easy, tasty and a nice side to some chicken we had tonight. I used low fat margarine instead of the butter and that worked out fine. I think next time I will add a little bit more salt than I used but that is all down to personal taste. Made for the Family Picks section of ZWT4.
- 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
Directions See How It's Made
- 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.