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Bon Appétit

Bulgur with Leeks, Cranberries, and Almonds

4.4

(9)

Recipe information

  • Yield

    Serves 6

Ingredients

6 tablespoons (3/4 stick) butter
3 cups chopped leeks (white and pale green parts only)
5 cups canned low-salt chicken broth
3 cups bulgur
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted

Preparation

  1. Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and sauté until very tender, about 12 minutes. Add chicken broth and bring to boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes. Fluff with fork. Mix in sliced almonds. Season to taste with salt and pepper.

TagsBulgurRice & GrainsLeekRoot VegetableVegetableDried CranberryDried FruitFruitAlmondNutSideDinnerLunchVegetarianSimmerThanksgivingChristmasBon Appétit
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