Sometimes you feel like something light and festive for dinner. When that happens to us, salmon is our go-to meal. But what to serve alongside? We like to solve this “problem” with this buttery bulgur dish that’s a snap to put together.
If you want to make the bulgur to accompany a meat meal, use olive oil instead of butter, and real chicken stock for the liquid. This is a side dish that can take lots of standing time, and goes with just about any main course. The leeks make it work for Rosh Hashanah, too, when leeks are one of the symbolic foods we eat at that time.
Make sure you use only the white and light green parts of the leeks. You can save the darker parts for soup-making, where they are a boon.
Bulgur with Leeks, Almonds, and Cranberries
Yield: 6 servings as a side dish
- 3 tablespoons butter
- 1 ½ cups chopped leeks (light green and white parts, only)
- 2 ½ cups parve chicken or vegetable stock
- 1 ½ cups bulgur
- 1/3 cup dried cranberries (craisins)
- 1/3 cup sliced almonds, toasted
- Melt butter in heavy, medium saucepan over medium-high heat. Add chopped leeks and sauté until very soft and tender, about 12 minutes.
- Add stock and bring to a boil. Stir in bulgur and boil 5 minutes.
- Remove from heat. Add craisins and let stand, covered, 15 minutes.
- Fluff with fork, add almonds, taste and if necessary, add salt and pepper.
- Serve hot.