Bulgur Pilaf with Dried Cranberries
by Editorial Staff
Bulgur pilaf with the addition of cranberries and almonds turns out to be crumbly and very tasty. Can be served with a creamy sauce.
Servings: 4
Ingredients
- Butter (not salted) – 2 tbsp
- Onions (small, chopped) – 1 pc.
- Bulgur (medium crushing) – 1 glass
- Chicken or vegetable broth – 400 g
- Salt and black pepper
- Dried cranberries – 1/4 cup
- Almond flakes (roasted) – 1/3 cup
Directions
- Melt butter in a saucepan over medium heat, fry the onions, stirring occasionally, for 6-8 minutes. Pour out bulgur, mix well.
- Add broth, salt, and pepper.
- Bring to a boil, reduce heat to low, cover, and cook until tender and completely evaporated about 15 minutes.
- Remove from heat, add dried berries, cover and let stand for 5 minutes. Add almonds, stir.
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