Bulgur with Cranberries and Almonds

Chef Marie

  • 1 teaspoon grapeseed oil
  • 2 cups of chicken or vegetables stock
  • 3/4 cup bulgur wheat
  • 2 tablespoons dried cranberries
  • 2 tablespoons almonds, chopped
  • 1 tablespoon freshly minced parsley
  • Salt and pepper to taste
  • 1 lemon

    Bring the stock to boil in a pan over medium high heat. Add the bulgur wheat, stir well and bring to a boil again. Reduce heat and simmer for 4 minutes. Remove from the heat. Add the cranberries, almonds, parsley, a little lemon juice, and grapeseed oil. Mix and adjust seasonings. Cover and set aside for 10 minutes before use.

    Option: You may omit the oil for less fat.
    Makes 4 to 6 servings.