LTS Bulgur Pilaf

 

2 C. vegetable broth

1 C. medium bulgur

1 T. dehydrated minced onion

Salt and freshly ground black pepper

½ C. dried cranberries

½ C. toasted slivered almonds

1 tsp. dried parsley or mint (or 1 T. fresh, if you’ve got it)

 

Bring the broth to a boil in a large saucepan. Add the bulgur and onion and stir to combine. Reduce the heat to low and season with salt and pepper to taste. Cover and simmer until the bulgur is tender and the liquid is absorbed, about 8 minutes. Remove the pan from the heat and stir in the cranberries, almonds, and parsley or mint. Cover and let stand for 10 minutes before serving.