Bulgur With Dried Cranberries

This was a pretty easy recipe and elicited a lot of flavor and worked as a great side dish to Southwestern Summer Pork Chops. I swapped out the cucumber for celery but left everything else the same. The combination of the bulgur’s nuttiness and the cranberries’ sweetness blended nicely together. Definitely one we’ll have again!

Note: I modified the cooking style to suit how we like to prepare bulgur (we like it nice and fluffy and not watery), but you could change it up to prep it however you like.

Bulgur With Dried Cranberries

Adapted from Cooking Light

1 cup bulgur wheat
2 cups cubed peeled English cucumber
1 cup dried cranberries
1/3 cup thinly sliced green onions
1 cup finely chopped parsley
1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
1/3 cup olive oil
3/4 teaspoon kosher salt
3/4 teaspoon pepper

In 2-quart saucepan with lid, bring 2 cups water to boil. Add bulgur; simmer 7 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork. Add cucumber and remaining ingredients; toss gently to combine.

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~ by spontaneoustruth on March 11, 2010.

3 Responses to “Bulgur With Dried Cranberries”

  1. You’re the bulger.

  2. Looks awesome, super fresh – the hubs loves salads with dried fruit in them, so I’ll have to try this one out!

  3. Let me know how you like it, Carrie!

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