Best 11 Bulgur Pilaf With Almonds And Dried Cranberries Recipes

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Immerse yourself in a culinary journey of flavors with our delectable Bulgur Pilaf with Almonds and Dried Cranberries. This vibrant dish, hailing from the heart of Turkish cuisine, is a delightful fusion of textures and tastes. The nutty bulgur wheat forms the base of this pilaf, offering a satisfying chewiness in every bite. The almonds add a touch of crunch, while the dried cranberries lend a burst of sweet-tart flavor. This recipe is a delightful dance of flavors, aromas, and textures that will tantalize your taste buds. But that's not all, as this article also features a tempting array of other delectable recipes. Discover the secrets of creating the perfect Turkish Delight, a sweet treat that will transport you to the bustling bazaars of Istanbul. Learn how to craft aromatic Chicken Shish Taouk, tender and juicy chicken skewers infused with Middle Eastern spices. And for a refreshing accompaniment, dive into the secrets of making a tangy and flavorful Yogurt Sauce. With a diverse range of recipes, this article offers a culinary adventure that will satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

BULGUR PILAF W/ ALMONDS AND CRANBERRIES



Bulgur Pilaf W/ Almonds and Cranberries image

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

1/3 cup sliced almonds
2 tablespoons butter
1 small onion, chopped
1 cup medium grain bulgur
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/4 cup dried cranberries
salt and pepper

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

BULGUR PILAF WITH ALMONDS AND DRIED CRANBERRIES



Bulgur Pilaf with Almonds and Dried Cranberries image

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

1/3 cup sliced almonds
2 tablespoons butter
1 small onion, chopped
1 cup medium-grain bulgur
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and ground pepper
1/4 cup dried cranberries

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.

CRANBERRY AND ALMOND RICE PILAF



Cranberry and Almond Rice Pilaf image

I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.

Provided by BOGINIA2

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

Steps:

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
  • Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
  • Pour chicken broth into skillet and season with kosher salt and black pepper.
  • Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
  • Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g

COUSCOUS PILAF WITH ALMONDS, COCONUT, AND CRANBERRIES



Couscous Pilaf with Almonds, Coconut, and Cranberries image

Wake up your couscous pilaf with a delicious blend of almonds, coconut, and dried cranberries.

Provided by Tawanda.Y

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 24m

Yield 4

Number Of Ingredients 6

butter-flavored cooking spray
⅓ cup chopped almonds
⅓ cup shredded coconut
⅓ cup dried cranberries
1 cup fat-free, reduced-sodium chicken broth
1 cup uncooked couscous

Steps:

  • Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
  • Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 46.7 g, Fat 6.1 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 2 g, Sodium 118.8 mg, Sugar 9.1 g

TOASTED-BULGUR PILAF



Toasted-Bulgur Pilaf image

The bulgur in this protein-fiber side dish is toasted to bring out its deep, nutty flavor before being simmered in chicken stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

1 cup bulgur
3/4 cup homemade or store-bought low-sodium chicken stock
1 whole cinnamon stick
1 bay leaf
Coarse salt
1/2 cup salted, roasted almonds, coarsely chopped
1 tablespoon extra-virgin olive oil
Freshly ground pepper

Steps:

  • Heat a large skillet over medium-high heat. Add bulgur, and toast, stirring frequently, until golden and fragrant, 4 to 5 minutes.
  • Stir together toasted bulgur, stock, 3/4 cup water, cinnamon stick, bay leaf, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to low. Simmer until all liquid is absorbed and bulgur is tender, 10 to 12 minutes. Discard bay leaf and cinnamon stick (or, if desired, leave in as a garnish). Stir in almonds and oil; season with salt and pepper.

ALMOND CRANBERRY RICE PILAF



Almond Cranberry Rice Pilaf image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1/4 cup sliced almonds with skins
1/2 onion, finely chopped
1 1/2 cups basmati rice or other long-grain white rice
1/2 cup dried cranberries
1 cup chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley

Steps:

  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
  • Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.

BULGUR PILAF WITH DRIED FRUIT AND NUTS



Bulgur Pilaf With Dried Fruit and Nuts image

Provided by Martha Rose Shulman

Categories     breakfast, easy, weekday, main course

Time 40m

Yield Serves six

Number Of Ingredients 9

2 ounces dried apricots (about 1/3 cup)
2 ounces prunes (about 1/3 cup), pitted
1 cup coarse bulgur (#3)
2 tablespoons unsalted butter
1/2 teaspoon salt, or to taste
1/4 cup dark or golden raisins (or use half raisins, half-dried cranberries)
1/4 cup blanched almonds, lightly toasted
2 tablespoons pine nuts, lightly toasted
Plain Greek-style yogurt for serving

Steps:

  • Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.
  • Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.
  • Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 134 milligrams, Sugar 8 grams, TransFat 0 grams

BULGUR PILAF



Bulgur Pilaf image

Categories     Nut     Onion     Side     Steam     Vegetarian     Quick & Easy     Almond     Vegan     Bulgur     Coriander     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup finely chopped onion (1 small)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons whole coriander seeds
1 scant cup fine bulgur (see cooks' note, below)
1 cup boiling-hot water
1/3 cup slivered almonds,toasted
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
  • Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
  • Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.

BULGUR PILAF WITH DRIED APRICOTS



Bulgur Pilaf with Dried Apricots image

Provided by Melissa Roberts

Categories     Side     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Apricot     Spice     Fall     Winter     Healthy     Low Cholesterol     Bulgur     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup finely chopped onion
2 tablespoons olive oil
1/4 teaspoon ground allspice
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
1 cup bulgur
1 1/2 cups water
1/4 cup chopped California dried apricots

Steps:

  • Cook onion in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, about 5 minutes.
  • Add spices and cook, stirring, 1 minute. Stir in remaining ingredients with 1/2 teaspoon salt and simmer, covered, until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
  • Fluff with a fork before serving.

WILD RICE AND BULGUR PILAF WITH DRIED CRANBERRIES



Wild Rice and Bulgur Pilaf With Dried Cranberries image

Got this from my mother, who told me recently (when I served her a 'Zaar bulgur recipe) that she'd never eaten bulgur before. But this recipe is on a yellowed, crumbling newspaper clipping, so I guess she meant to! We tried it and it's great.

Provided by KLHquilts

Categories     Grains

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

2 cups wild rice, cooked
2 teaspoons olive oil
1 onion, chopped
1/2 cup celery, diced
1/3 cup dried cranberries
3/4 cup Bulgar wheat (coarser grain)
13 1/2 ounces vegetable broth (or low-sodium chicken broth)
1/4 teaspoon thyme (dried)
2 scallions, sliced thin
salt and pepper

Steps:

  • Heat oil in large nonstick skillet over medium-high heat.
  • Add onion, celery, cranberries and bulgur.
  • Cook until wheat is browned, 3-4 minutes, stirring often to prevent burning.
  • Add cooked wild rice, broth, and thyme.
  • Stir well.
  • Simmer, covered, until wheat is cooked (about 15 minutes).
  • Stir in green onions.
  • Season with salt and pepper to taste.
  • This can be served immediately (while warm), or you can make it 1-2 days ahead and refrigerate.
  • To reheat, cover and bake at 350 for 45 minutes.

Nutrition Facts : Calories 193, Fat 2, SaturatedFat 0.3, Cholesterol 0.5, Sodium 171.8, Carbohydrate 38.1, Fiber 3.9, Sugar 2.6, Protein 7.3

BULGUR WITH LEEKS, CRANBERRIES, AND ALMONDS



Bulgur with Leeks, Cranberries, and Almonds image

Categories     Berry     Nut     Side     Thanksgiving     High Fiber     Cranberry     Almond     Leek     Fall     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

6 tablespoons (3/4 stick) butter
3 cups chopped leeks (white and pale green parts only)
5 cups canned low-salt chicken broth
3 cups bulgur
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted

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.

Tips:

  • Use a good quality bulgur. Look for one that is fresh and free of any debris.
  • Rinse the bulgur before cooking. This will help to remove any dirt or debris that may be present.
  • Don't overcook the bulgur. It should be cooked until it is tender but still has a slight bite to it.
  • Use a variety of vegetables and nuts in your pilaf. This will add flavor and texture to the dish.
  • Don't be afraid to experiment with different spices and herbs. This is a great way to create a pilaf that is unique and flavorful.

Conclusion:

Bulgur pilaf is a delicious and versatile dish that can be served as a main course or a side dish. It is also a great way to use up leftover vegetables and nuts. With so many different ways to make it, there is sure to be a bulgur pilaf recipe that everyone will enjoy.

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