Walnut Bulgur Pilaf with Cranberries
Dress Up the Ordinary
This tasty recipe comes from Chef Patrick Mulvaney of Mulavaney's B & L in Sacramento, California. What we love about it is the walnuts: they add a little extra flavor and crunch, not to mention nutrition. This pilaf is a perfect side for grilled or roasted pork.
1 tablespoon unsalted butter
1/2 cup finely chopped yellow onion
1/2 cup chopped walnuts
1 cup bulgur wheat
2 tablespoons chopped dried cranberries
3/4 ounce Glace de Poulet Gold® dissolved in 2 cups hot water
1/2 teaspoon salt or salt to taste
Melt the butter in a medium saucepan over moderate heat. Add the onion and cook, stirring often, for about 3 minutes. Add the walnuts and stir about 2 minutes more. Add the bulgur and stir to combine.
Add the cranberries, diluted Glace de Poulet Gold®, and salt. Bring to a boil, then cover the pan and cook over low heat for 10–15 minutes, until the bulgur is tender and has absorbed the liquid.