Bulgur Pilaf W Almonds and Cranberries

Elevate your side dish game with this vibrant Bulgur Pilaf with Almonds and Cranberries recipe—perfect for adding a touch of wholesome elegance to any meal. This hearty, Mediterranean-inspired dish combines the nutty, chewy texture of bulgur wheat with the crunch of toasted slivered almonds and the sweet-tart burst of dried cranberries. Aromatic spices like cinnamon and cumin lend a warm, earthy flavor, while a finishing touch of fresh parsley adds brightness and color. Cooked in savory vegetable broth for depth, this easy-to-make pilaf comes together in just 30 minutes and is both vegan-friendly and nutrient-packed. Serve this as a flavorful accompaniment to roasted vegetables, grilled proteins, or as a light vegetarian main course.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup bulgur wheat
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 0.33 cup slivered almonds
• 0.33 cup dried cranberries
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Rinse the bulgur wheat in a fine mesh sieve under cold water and drain well.

Step 2

In a medium-sized saucepan, heat the olive oil over medium heat.

Step 3

Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent.

Step 4

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 5

Add the slivered almonds to the pan and toast them for 2 minutes, stirring frequently to prevent burning.

Step 6

Stir in the bulgur wheat and cook for 1-2 minutes, allowing the grains to toast slightly.

Step 7

Add the vegetable broth, ground cinnamon, ground cumin, salt, and black pepper. Stir to combine.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low and cover with a tight-fitting lid.

Step 9

Simmer for 12-15 minutes, or until the bulgur is tender and the liquid is absorbed.

Step 10

Remove the saucepan from the heat and gently fluff the bulgur with a fork.

Step 11

Stir in the dried cranberries and let the pilaf sit, covered, for 5 minutes to allow the cranberries to soften.

Step 12

Garnish with fresh parsley and serve warm.

Nutrition Facts

Serving size	(896.5g)

Amount per serving	% Daily Value*
Calories	1514.8

Total Fat 56.8g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2357.0mg	0%
Total Carbohydrate 226.0g	0%
Dietary Fiber 49.7g	0%
Total Sugars 45.3g
Protein 42.2g	0%

Vitamin D 0IU	0%
Calcium 295.1mg	0%
Iron 10.2mg	0%
Potassium 2217.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 10.7%

Carbs: 57.1%