Best 3 Bulgur With Leeks Cranberries And Almonds Recipes
With its combination of complex flavors and textures, bulgur with leeks, cranberries, and almonds is a delightful dish that makes a perfect side or main course. The nutty flavor of the bulgur pairs perfectly with the sweet and tart cranberries, while the leeks add a subtle oniony flavor. The almonds add a crunchy texture and a touch of sweetness. This dish is sure to please even the most discerning palate and can be enjoyed for breakfast, lunch, or dinner.
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BULGUR WITH LEEKS, CRANBERRIES, AND ALMONDS
Categories Berry Nut Side Thanksgiving High Fiber Cranberry Almond Leek Fall Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and sauté until very tender, about 12 minutes. Add chicken broth and bring to boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes. Fluff with fork. Mix in sliced almonds. Season to taste with salt and pepper.
BULGUR PILAF WITH ALMONDS AND DRIED CRANBERRIES
This side dish contains bulgur, common in Indian and Middle Eastern cuisine. It is a flavorful change from rice or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat, cook almonds, tossing occasionally, until golden, 4 to 5 minutes. Remove from skillet, and let cool. (Or use oven method; see note, below.) Set aside.
- In a medium saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add bulgur; stir to coat.
- Add broth; season with salt and pepper. Bring to a boil; reduce heat to low. Cover saucepan, and simmer until liquid has evaporated and bulgur is tender, about 15 minutes. Remove from heat; sprinkle bulgur with cranberries. Cover, and set aside to steam, about 5 minutes.
- Add toasted almonds to bulgur; fluff with a fork. Serve.
BULGUR PILAF W/ ALMONDS AND CRANBERRIES
I recently discovered bulgur and am a total convert! It has fewer calories, less fat, and more than twice the fiber than brown rice. It's a low on the glycemic index and high in folic acid. AND IT COOKS FASTER THAN RICE. So, if all that doesn't convince you, just try this simple recipe. It has a nice nutty flavor and makes a great side dish to pretty much anything.
Provided by little_wing
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, over medium heat, cook almonds, tossing occasionally until golden, 4-5 minutes.
- Remove from skillet and let cool.
- In same saucepan, melt butter over med. heat.
- Add onion and cook, stirring occasionally, until beginning to brown, 6-8 minutes.
- Add bulgur and stir to coat.
- Add broth, season with salt and pepper, and bring to boil.
- Reduce heat to low, cover saucepan, and simmer until liquid has cooked out and bulgur is tender, about 15 minutes.
- Remove from heat, sprinkle bulgur with cranberries.
- Cover and set aside to steam, about 5 minutes.
- Add toasted almonds and stir to combine and fluff bulgur.
Nutrition Facts : Calories 241.4, Fat 10.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 78.4, Carbohydrate 31.8, Fiber 7.8, Sugar 1.6, Protein 8.2
Tips:
- Use a variety of vegetables: This recipe calls for leeks, cranberries, and almonds, but you can use any vegetables you like. Some other good options include carrots, celery, onions, broccoli, and Brussels sprouts.
- Don't overcook the bulgur: Bulgur is a quick-cooking grain, so it's important not to overcook it. Otherwise, it will become mushy.
- Add some nuts or seeds for extra crunch: Nuts and seeds add a nice crunch to this dish. Some good options include almonds, walnuts, pecans, and sunflower seeds.
- Serve with a side of yogurt or tahini sauce: Yogurt or tahini sauce adds a creamy, tangy flavor to this dish. It's also a good way to add some extra protein and calcium.
Conclusion:
Bulgur with leeks, cranberries, and almonds is a delicious and healthy side dish that can be served with a variety of meals. It's also a good way to use up leftover vegetables. With its combination of flavors and textures, this dish is sure to please everyone at the table.
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