Bulgur with Leeks, Cranberries and Almonds


  • 6 tbsp. (3/4 stick) butter or olive oil
  • 3 cups chopped leeks white and pale green parts only
  • 5 cups chicken broth low-salt
  • 3 cups #3 coarse bulgur
  • 2/3 cup dried cranberries chopped
  • 2/3 cup almonds sliced, toasted


  • Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and saute until very tender, about 12 minutes. Add chicken broth and bring to a boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes; fluff with a fork. Mix in sliced almonds and season to taste with salt and pepper.