Bulgur Pilaf with Dried Cranberries and Toasted Almonds

Admittedly, this dish was created because I wanted an extra side dish to have with our Baked Chicken Thighs but Sarah and had already been to the store so I needed to make due with what we had.  I knew I wanted to use up the the rest of our bulgur and we also had yellow onion, olive oil, salt, pepper, dried cranberries, almonds and green onions. Turns out, it made a pretty darn good bulgur pilaf, which I am told, is also pretty healthy!

Roasted Chicken Thighs with Bulgur Pilaf

You’ll need:

  • 1 cup (about) of bulgur
  • 1/2 yellow onion – diced
  • 1 Tbs olive oil
  • 1 1/4 cup boiling water
  • 1/4 cup dried cranberries
  • 1/3 cup almonds
  • Ground pepper to taste (about 1 tsp)
  • Kosher salt to taste (about 1 tsp)
  • Green ends of green onions

To make:

In a small sauce pan, saute the diced onion in olive oil until onions are tender.  Turn off the burner and add the bulgur and boiling water to the onions.  Cover and let sit 25-30 minutes.

While your bulgur is soaking, preheat your oven to 400 degrees.  Chop almonds and spread them out on a baking sheet and bake for about 20 minutes.  I’m not sure if this is the best way to toast almonds, but it seemed to work pretty well.

Stir dried cranberries, toasted almonds, salt and pepper into the bulgur.  Garnish with chopped green onion (just the green end) and serve!

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