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Food and Nutrition Recipes Savvy Chefs Joanne Capano Bulgur Pilaf with Walnuts and Dried Cranberries
Food and Nutrition Recipes Savvy Chefs Joanne Capano Bulgur Pilaf with Walnuts and Dried Cranberries
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Featured Recipe
Created by AndreaDonsky
A delicious broth is the key to any great soup. Keep this basic broth in the refrigerator or up to two months in the freezer. By making your own broth, you control the sodium level, making it a healthier choice.
Bulgur Pilaf with Walnuts and Dried Cranberries
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
Savvy Chefs
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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