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)
  1. 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.