BULGUR WITH LEEKS, CRANBERRIES, AND ALMONDS

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BULGUR WITH LEEKS, CRANBERRIES, AND ALMONDS

6 tablespoons (3/4 stick) butter or substitute

3 cups chopped leeks (white and pale green parts only)

5 cups canned low-salt broth

3 cups bulgur

2/3 cup dried cranberries

2/3 cup sliced almonds, toasted

 

 

 

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.

 

Serves 6.

 

Source: Bon Appétit, December 1995

Formatted by Chupa Babi in MC: 10.16.06

 

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