Wild Rice and Bulgur Pilaf With Dried Cranberries

Got this from my mother, who told me recently (when I served her a 'Zaar bulgur recipe) that she'd never eaten bulgur before. But this recipe is on a yellowed, crumbling newspaper clipping, so I guess she meant to! We tried it and it's great.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2  cups wild rice, cooked
• 2  teaspoons olive oil
• 1  onion, chopped
• 1⁄2 cup celery, diced
• 1⁄3 cup dried cranberries
• 3⁄4 cup Bulgar wheat (coarser grain)
• 13 1⁄2 ounces vegetable broth (or low-sodium chicken broth)
• 1⁄4 teaspoon thyme (dried)
• 2  scallions, sliced thin
•  salt and pepper

Directions

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add onion, celery, cranberries and bulgur.
3. Cook until wheat is browned, 3-4 minutes, stirring often to prevent burning.
4. Add cooked wild rice, broth, and thyme.
5. Stir well.
6. Simmer, covered, until wheat is cooked (about 15 minutes).
7. Stir in green onions.
8. Season with salt and pepper to taste.
9. This can be served immediately (while warm), or you can make it 1-2 days ahead and refrigerate.
10. To reheat, cover and bake at 350 for 45 minutes.