Wild Rice and Bulgur Pilaf With Dried Cranberries

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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