Cranberry Bulghur Pilaf

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The aroma of savory rosemary, the sweetness of dried cranberries, and the crunch of toasted nuts make this healthful bulghur pilaf perfect for a light autumn supper.





Cranberry Bulghur Pilaf
Recipe type: Main Dish, grain, side dish
Cook time: 
Total time: 
Serves: 4 to 6
  • 2 tablespoons olive oil
  • 1½ cups chopped onions
  • 3 garlic cloves, pressed or minced
  • dash of salt
  • 1 orange
  • ½ teaspoon crumbled dried rosemary (or 1½ teaspoons chopped fresh)
  • ½ cups medium to light bulghur
  • ½ cups water or vegetable broth
  • ½ cup dried cranberries (or currants or raisins)
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • ⅔ cup chopped toasted pecans, walnuts, or almonds (optional)
  1. In a saucepan on medium heat, warm the oil, add the onions and garlic, sprinkle with salt, and cook until softened, about 10 minutes.
  2. While the onions cook, grate the orange peel and juice the orange.
  3. Add the rosemary, orange zest, and bulghur to the onions and cook for a minute, stirring.
  4. Add the orange juice, water or vegetable broth, and dried cranberries, cover, and cook
  5. on low heat until all the liquid is absorbed, about 10 minutes.
  6. If the bulghur is still crunchy, add ¼ cup of hot water and cook for a few minutes longer.
  7. Remove from the heat.
  8. Stir in the soy sauce and lemon juice.
  9. Add nuts if you like, and more soy sauce and/or lemon juice to taste.

If you don't have a fresh orange, you could use ¼ cup of prepared orange juice.