Bulgur Pilaf with Dried Cranberries

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 cup medium-grain bulgur wheat
• 1 can (14 1/2 ounces) low-sodium chicken or vegetable broth
• Coarse salt and freshly ground pepper
• 1/4 cup dried cranberries
• 1/3 cup sliced almonds, toasted (see page 365)

1. In a medium saucepan, melt butter over medium heat.
2. Cook onion, stirring occasionally, until beginning to brown, 6 to 8 minutes.
3. Add bulgur; stir to coat.
4. Pour in broth; season with salt and pepper.
5. Bring to a boil; reduce heat to low.
6. Cover, and simmer until bulgur is tender and has absorbed all liquid, about 15 minutes.
7. Remove from heat; sprinkle bulgur with cranberries.
8. Cover, and let stand 5 minutes.
9. Add toasted almonds to bulgur; fluff with a fork, and serve.

unsalted butter, onion, bulgur wheat, chicken, salt, cranberries, almonds

Taken from www.epicurious.com/recipes/food/views/bulgur-pilaf-with-dried-cranberries-388057 (may not work)