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Bulgur With Cranberries Leeks And Almonds

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  • 2 cups bulgur wheat
  • 4 cups leeks, white part only – thinly sliced
  • 1 cup dried sweetened cranberries
  • 1/2 cup sliced almonds, toasted
  • 3 tablespoons margarine (I used Earths Balance)
  • 3 1/4 cups vegetable or chicken stock
  • Salt and pepper to taste


  1. Melt margarine in a large skillet over medium heat.
  2. Sauté leeks in the melted margarine for 7 minutes until soft.
  3. Add stock and bring to a boil, then add the bulgur.
  4. Stir and return to a boil.
  5. Cook over low heat, uncovered, until liquid is absorbed, around 5 minutes.
  6. Stir in cranberries and almonds.
  7. Allow to stand 10 minutes before serving.
  8. May be served hot or at room temperature.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.