Guest guest Posted July 17, 2001 Report Share Posted July 17, 2001 Bulgur With Leeks, Cranberries And Almonds By: Bon Appétit December 1995 1 tbsp olive oil (as per lori) 3 cups chopped leeks (white and pale green; parts only) 5 cups veggie broth 3 cups bulgur 2/3 cup dried cranberries 2/3 cup sliced almonds, toasted In heavy large saucepan over medium-high heat add chopped leeks and sauté in olive oil until very tender, about 12 minutes. Add veggie 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. Yield: serves 6 Prep Time: NetZero Platinum No Banner Ads and Unlimited Access Sign Up Today - Only $9.95 per month! http://www.netzero.net Quote Link to comment Share on other sites More sharing options...
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