Ingredients
2 tablespoons butter
1 small onion, chopped
1 cup medium grain bulgur
1 (14 1/2 ounce) can reduced-sodium chicken broth
salt and pepper
14 cup dried cranberries
13 cup sliced almonds
Method
Sources
📖
Recipe1M+
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Crispy fried onion flakes — green bean casserole, soup, garnish
Seal out syn-propanethial-S-oxide — tear-free onion prep
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Crispy fried onion flakes — green bean casserole, soup, garnish
Seal out syn-propanethial-S-oxide — tear-free onion prep
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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in a medium saucepan, over medium heat, cook almonds, tossing occasionally until golden, 4-5 minutes. remove from skillet and let cool. in same saucepan, melt butter over med. heat. add onion and cook, stirring occasionally, until beginning to brown, 6-8 minutes. add bulgur and stir to coat. add broth, season with salt and pepper, and bring to boil. reduce heat to low, cover saucepan, and simmer until liquid has cooked out and bulgur is tender, about 15 minutes. remove from heat, sprinkle bulgur with cranberries. cover and set aside to steam, about 5 minutes. add toasted almonds and stir to combine and fluff bulgur.