Bulgur with Leeks, Cranberries and Almonds

By michaelmeiner

Ingredients

• 6 Tablespoons margarine
• 5 medium leeks -- chopped
• 5 cups chicken broth
• 3 cups bulgar
• 2/3 cup dried cranberries
• 2/3 cup sliced almonds -- toasted
• Salt and pepper -- to taste

Details

Servings 1

Preparation

Step 1

In a large saucepan, melt margarine. Add chopped leeks and saute until tender, about 12 minutes. Pour in chicken broth and bring to a boil. Stir in bulgur and return to a boil, lower heat and simmer uncovered for 5 minutes. Mix in cranberries, remove from heat, cover and let stand for 15 minutes.

Fluff with a fork and mix in sliced almonds. Season with salt and pepper.