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
Ingredients
- 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)
Instructions
- In a saucepan on medium heat, warm the oil, add the onions and garlic, sprinkle with salt, and cook until softened, about 10 minutes.
- While the onions cook, grate the orange peel and juice the orange.
- Add the rosemary, orange zest, and bulghur to the onions and cook for a minute, stirring.
- Add the orange juice, water or vegetable broth, and dried cranberries, cover, and cook
- on low heat until all the liquid is absorbed, about 10 minutes.
- If the bulghur is still crunchy, add ¼ cup of hot water and cook for a few minutes longer.
- Remove from the heat.
- Stir in the soy sauce and lemon juice.
- Add nuts if you like, and more soy sauce and/or lemon juice to taste.
Notes
If you don't have a fresh orange, you could use ¼ cup of prepared orange juice.
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