Bulgur with Leeks, Cranberries, and Almonds

• 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

1. Melt butter in heavy large saucepan over medium-high heat.
2. Add chopped leeks and saute until very tender, about 12 minutes.
3. Add chicken broth and bring to boil.
4. Stir in bulgur and boil 5 minutes.
5. Add dried cranberries.
6. Remove from heat, cover and let stand 15 minutes.
7. Fluff with fork.
8. Mix in sliced almonds.
9. Season to taste with salt and pepper.

butter, leeks, chicken broth, bulgur, cranberries, almonds

Taken from www.epicurious.com/recipes/food/views/bulgur-with-leeks-cranberries-and-almonds-959 (may not work)