Bulgur Stuffing with Dried Cranberries & Hazelnuts (Printer-Friendly Version) | Eating Well
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Bulgur Stuffing with Dried Cranberries & Hazelnuts

http://www.eatingwell.com/recipes/bulgur_stuffing_with_dried_cranberries_hazelnuts.html

From EatingWell:  Fall 2002, The Essential EatingWell Cookbook (2004)

For a change of pace from traditional bread stuffing, try this elegant, nutty-tasting pilaf, which features quick-cooking whole-grain bulgur.

10 servings, 3/4 cup each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Heat oil in a Dutch oven over medium heat. Add onions and celery; cook, stirring often, until softened, 5 to 8 minutes. Add garlic, cinnamon and allspice; cook, stirring, for 1 minute. Add bulgur and stir for a few seconds. Add broth, bay leaf and salt; bring to a simmer. Reduce heat to low, cover and simmer until the bulgur is tender and liquid has been absorbed, 15 to 20 minutes.
  2. Meanwhile, combine dried cranberries and orange juice in a small microwave-safe bowl. Cover with vented plastic wrap and microwave on high for 2 minutes. (Alternatively, bring dried cranberries and orange juice to a simmer in a small saucepan on the stovetop and remove from heat.) Set aside to plump.
  3. Toast hazelnuts in a small dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. When the bulgur is ready, discard the bay leaf. Add the cranberries, toasted hazelnuts, parsley and pepper; fluff with a fork.

Nutrition

Per serving : 210 Calories; 7 g Fat; 1 g Sat; 5 g Mono; 2 mg Cholesterol; 34 g Carbohydrates; 6 g Protein; 7 g Fiber; 114 mg Sodium; 269 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fruit, 1 vegetable, 1 fat

Tips & Notes