Bulgur Pilaf with Walnuts and Dried Cranberries Recipe

In addition to being delicious, this Bulgur Pilaf with Walnuts and Dried Cranberries Recipe 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

    Prep Time: 20 minutes

    Cook time: 10 minutes

    Yield: Serves 2

Bulgur Pilaf with Walnuts and Dried Cranberries Recipe Ingredients

    1/2 cup walnut pieces

    1 tablespoon olive oil

    1 small onion, chopped

    1 cup medium-grained bulgur

    1/2 cup vegetable broth (see note)

    Salt and ground pepper

    1/2 cup dried cranberries

Bulgur Pilaf with Walnuts and Dried Cranberries Recipe Directions

    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.

 

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Bulgur Pilaf Recipe with Walnuts and Dried Cranberries

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