Bulgur pilaf with the addition of cranberries and almonds turns out to be crumbly and very tasty. Can be served with a creamy sauce.

Summary

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 – 0.25 cup
• Almond flakes (roasted) – 0.3333 cup

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Instructions

1. Melt butter in a saucepan over medium heat, fry the onions, stirring occasionally, for 6-8 minutes. Pour out bulgur, mix well.
2. Add broth, salt, and pepper.
3. Bring to a boil, reduce heat to low, cover, and cook until tender and completely evaporated about 15 minutes.
4. Remove from heat, add dried berries, cover and let stand for 5 minutes. Add almonds, stir.