In addition to being delicious, this pilaf also has the virtue of using healthier ingredients than you might otherwise find in the dish. Bulgur is a cereal commonly made from durum wheat. High in fiber, it's more nutritious than rice and is better on the glycemic index. Walnuts are an excellent source of omega-3 fatty acids, and cranberries -- which always pair well with the nuts -- are a source of polyphenol antioxidants, believed to be beneficial as anti-cancer agents.

Bulgur Pilaf with Walnuts and Dried Cranberries Recipe

Ingredients

Preparation

Preheat oven to 350 degrees Fahrenheit. Spread walnuts on a rimmed baking sheet. Toast, tossing occasionally, until golden -- about 8 minutes. Remove from oven and place walnuts on a plate to cool. Set aside.

In a saucepan warm olive oil over medium heat. Add onion and cook, stirring occasionally, until brown -- about 8 minutes. Add bulgur and stir to coat grains. Add broth and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover saucepan and simmer until all liquid has evaporated and bulgur is tender -- about 15 minutes.

Remove from heat and sprinkle bulgur with cranberries. Cover and set aside to steam, allowing the cranberries to soften -- about 5 minutes. Add toasted walnuts to bulgur and fluff with a fork.

Serve warm.

NOTE:

If you are not using homemade broth use sodium reduced organic vegetable broth.

Prep time: 20 minutes Total Time: 30 minutes

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(c) 2009, Naturally Savvy. Distributed by Tribune Media Services Inc.