Bulgur and Butternut Squash Pilaf with Dried Cranberries
Sunnyside Cook
Whole grain pilaf with fall colors and flavorings
Ingredients
- 1 tablespoon butter
- 1 1/2 teaspoons olive oil
- 2-3 shallots finely minced (about 1/2 to 3/4 cup)
- 1 cup of 3/8-inch cubes of peeled butternut squash or any winter squash
- 1/2 cup bulgur wheat
- 2 whole cloves
- 1 2-inch fresh rosemary sprig
- 1 2-inch cinnamon stick
- 1 bay leaf
- 1 cup low-sodium chicken or vegetable broth
- salt and freshly ground pepper
- 1/4 cup dried cranberries
Instructions
- Heat the butter and olive oil in a medium saucepan over medium heat. Add the shallots and squash to the pan. Sprinkle with 1/4 teaspoon of salt and cook for 5 minutes, until the shallots become translucent, stirring often.
- Add cloves, rosemary, cinnamon, bay leaf, and bulgur to the pan and stir to coat the bulgur well. Cook this mixture for 3 minutes, stirring frequently, allowing the bulgur to toast a bit.
- Add the broth, another 1/4 teaspoon of salt and ground black pepper to taste. Bring to a boil. Cover the pan, reduce the heat to simmer, and allow to cook for 15 minutes.
- Add the dried cranberries to the pan and stir to combine. Cover the pan and cook an additional 5 minutes.
- Using a fork, fluff the pilaf and serve hot.
Notes
This recipe can be doubled or tripled.
Adapted from Karen Kidd and Kristin Kaplan in Bon Appétit (October 1986)