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Bulgur Pilaf with Walnuts and Dried Cranberries
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
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 TipsRecipe courtesy of Joanne Capano. Joanne is a regular contributor on www.NaturallySavvy.com.
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