Bulgur with Leeks, Cranberries, and Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 tablespoons (3/4 stick) butter |
3 cups chopped leeks (white and pale green parts only) |
5 cups canned low-salt chicken broth |
3 cups bulgur |
2/3 cup dried cranberries |
2/3 cup sliced almonds, toasted |
Directions:
1. Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and sauté until very tender, about 12 minutes. Add chicken broth and bring to boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes. Fluff with fork. Mix in sliced almonds. Season to taste with salt and pepper.
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