Bulgur Pilaf W Almonds and Cranberries
Elevate your side dish game with this vibrant Bulgur Pilaf with Almonds and Cranberries recipe—perfect for adding a touch of wholesome elegance to any meal. This hearty, Mediterranean-inspired dish combines the nutty, chewy texture of bulgur wheat with the crunch of toasted slivered almonds and the sweet-tart burst of dried cranberries. Aromatic spices like cinnamon and cumin lend a warm, earthy flavor, while a finishing touch of fresh parsley adds brightness and color. Cooked in savory vegetable broth for depth, this easy-to-make pilaf comes together in just 30 minutes and is both vegan-friendly and nutrient-packed. Serve this as a flavorful accompaniment to roasted vegetables, grilled proteins, or as a light vegetarian main course.
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 0.33 cup slivered almonds
- 0.33 cup dried cranberries
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the bulgur wheat in a fine mesh sieve under cold water and drain well.
In a medium-sized saucepan, heat the olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the slivered almonds to the pan and toast them for 2 minutes, stirring frequently to prevent burning.
Stir in the bulgur wheat and cook for 1-2 minutes, allowing the grains to toast slightly.
Add the vegetable broth, ground cinnamon, ground cumin, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and cover with a tight-fitting lid.
Simmer for 12-15 minutes, or until the bulgur is tender and the liquid is absorbed.
Remove the saucepan from the heat and gently fluff the bulgur with a fork.
Stir in the dried cranberries and let the pilaf sit, covered, for 5 minutes to allow the cranberries to soften.
Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 11.2 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
