Bulgur Pilaf W/ Almonds and Cranberries

• 13 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
• 14 cup dried cranberries
• salt and pepper

1. In a medium saucepan, over medium heat, cook almonds, tossing occasionally until golden, 4-5 minutes.
2. Remove from skillet and let cool.
3. In same saucepan, melt butter over med.
4. heat.
5. Add onion and cook, stirring occasionally, until beginning to brown, 6-8 minutes.
6. Add bulgur and stir to coat.
7. Add broth, season with salt and pepper, and bring to boil.
8. Reduce heat to low, cover saucepan, and simmer until liquid has cooked out and bulgur is tender, about 15 minutes.
9. Remove from heat, sprinkle bulgur with cranberries.
10. Cover and set aside to steam, about 5 minutes.
11. Add toasted almonds and stir to combine and fluff bulgur.

almonds, butter, onion, medium grain bulgur, chicken broth, cranberries, salt

Taken from www.food.com/recipe/bulgur-pilaf-w-almonds-and-cranberries-292063 (may not work)