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Bulgur Pilaf with Walnuts and Dried Cranberries

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Description

Bulgur is a quick cooking whole wheat that is high in protein and essential B vitamins. The added benefit of omega 3 walnuts and the sweetness of cranberries, makes this dish a magnificent accompaniment to your meal.
Ingredients
At a glance
Plant Based Diets
Vegan
Savvy Chefs
Joanne Capano
Serves
4 (Recipe can be easily doubled)

Prep time: 20 minutes Total Time: 30 minutes

  • 1/2 cup walnut pieces
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 cup medium-grained bulgur
  • 1/2 cup vegetable broth. If you are not using homemade broth use sodium reduced organic vegetable broth.
  • Salt and ground pepper
  • 1/2 cup dried cranberries
Methods / Steps
  • 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.
Additional Tips
Recipe courtesy of Joanne Capano. Joanne is a regular contributor on www.NaturallySavvy.com.
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