Nutty Cranberry Pilaf

Submitted By: Barbara Troxler


  • 1 tablespoon olive oil
  • 12 ounces sliced mushrooms
  • 1/2 large onion, chopped
  • 1 cup quick-cooking brown rice (can also use regular brown rice; just cook it longer)
  • 1/2 cup bulgur wheat
  • 1 (10-ounce) can beef broth (or beef bouillon added to 10 ounces water)
  • 11/2 cups water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/2 cup dried cranberries, coarsely chopped
  • 1/2 cup toasted almonds
  • Instructions

    Heat olive oil in a large skillet. Add mushrooms, onions, rice, and wheat. Sauté until vegetables are softened and grains are slightly browned. Add broth, water, thyme, salt, and pepper. Simmer, covered, for 15 minutes. Add cranberries. Cover and simmer five minutes more. Toss with almonds just before serving.