Bulgur Pilaf W/ Almonds and Cranberries

READY IN: 35mins
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.

Ingredients Nutrition


  1. In a medium saucepan, over medium heat, cook almonds, tossing occasionally until golden, 4-5 minutes.
  2. Remove from skillet and let cool.
  3. In same saucepan, melt butter over med. heat.
  4. Add onion and cook, stirring occasionally, until beginning to brown, 6-8 minutes.
  5. Add bulgur and stir to coat.
  6. Add broth, season with salt and pepper, and bring to boil.
  7. Reduce heat to low, cover saucepan, and simmer until liquid has cooked out and bulgur is tender, about 15 minutes.
  8. Remove from heat, sprinkle bulgur with cranberries.
  9. Cover and set aside to steam, about 5 minutes.
  10. Add toasted almonds and stir to combine and fluff bulgur.

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