Bulgur With Dried Cranberries
Source of Recipe
From Cooking Light Magazine
Bulgur With Dried Cranberries
Yield: 4 servings or 3 cups
1 can (13-3/4 to 14-1/2 ounces) reduced-sodium chicken broth
1 cup bulgur (cracked wheat)
1/3 cup dried cranberries
1 teaspoon grated lemon peel
1/8 teaspoon coarsely ground black pepper
In 2-quart saucepan, heat all ingredients to boiling over high heat. Reduce heat to low; cover and simmer 10 to 15 minutes, until liquid is absorbed and bulgur is plump and soft.
Each serving: About 160 calories, 6 g protein, 35 g carbohydrate, 1 g total fat (0 g saturated), 0 mg cholesterol, 272 mg sodium
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