Bulgur Pilaf W/ Almonds and Cranberries

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄3 cup  sliced almonds
• 2  tablespoons butter
• 1  small onion, chopped
• 1  cup  medium grain bulgur
• 1 (14 1/2ounce) can reduced-sodium chicken broth
• 1⁄4 cup dried cranberries
•  salt and pepper

Directions

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.