This was so good! My husband loved it...and he is typically not a fan of bulgur at all. I think it would be perfect to pair with pork or a roast chicken in the fall...but we had it in the summer with some grilled fish.
Orange Cranberry Bulgur Pilaf
Source: outside of bag of cental market's bulgur
1 tablespoon olive oil
1 cup Bulgur wheat
1 cup dried cranberries
1/4 teaspoon lemon zest
2 1/2 cups orange juice
1 (10 ounce) can mandarin oranges, drained (or use the juice from the can for part of the orange juice)
1/4 cup slivered almond
1 teaspoon salted butter
1. Heat heavy bottom 2 quart saucepan over medium heat for 2 minutes.Add olive oil, bulgur, and lemon zest and stir fry for one minute. Add cranberries and stir fry for one more minute
2. Add juice and bring to boil over high heat. Reduce heat to low, cover and cook for 10 minutes. Remove from heat and let stand 5 minutes. Stir in drained mandarin oranges.
3. Meanwhile mix almonds with butter in a small microwave dish. Cover with plastic wrap and microwave on High power for 1 minute.
4. Place pilaf in bowl and stir to fluff. Top with buttery almonds.