Walnut Bulgur Pilaf

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Walnut Bulgur Pilaf

 

1 Tbsp. butter

1/2 cup finely chopped yellow onion

1/2 cup chopped walnuts

1 cup bulgur

2 Tbsp. chopped dried cranberries

2 cups veg. stock

1/2 tsp. salt (or to taste)

 

Melt butter in medium saucepan over moderate heat. Add

onion and cook, stirring often, for about 3 minutes.

Add walnuts and stir about 2 minutes more. Add the

bulgur and stir to combine. Add the cranberries,

stock, and salt (if stock is already salted, adjust

full amount of stock). Bring to boil, then cover pan

and cook over low heat for 10 to 15 minutes, until

bulgur is tender and has absorbed the liquid. Cooked

bulgur will stay warm, covered and off heat, for about

20 minutes.