This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 25 mins

Bulgur Wheat with Dried Cranberries

Read Reviews (44)

"Very basic yet tasty side that goes well with grilled or roasted chicken. Any type of dried fruit can be used in place of the dried cranberries." — GRAYJETMAN

Ingredients Edit and Save

Watch video tips and tricks

Perfect Mashed Potatoes

Carrot Pecan Wild Rice

How to Make Fried Rice

Cranberry Cornish Hens

Cranberry and Cilantro Quinoa Salad

How to Make Cranberry Sauce

Whole Wheat Banana Nut Bread

Whole Wheat and Honey Pizza Dough

Amazing Whole Wheat Pizza Crust

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 2 servings Change Servings

1 cup water
1/2 cup dry bulgur wheat
1 1/2 tablespoons chicken bouillon granules

1 teaspoon butter
1/4 cup dried cranberries

Check All Add to Shopping List

Directions

Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.
Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

Footnotes

British English recipe for Bulghur and Dried Fruit Pilaf.
French recipe for Pilaf de boulgour aux fruits secs.
Australian recipe for Bulghur with Dried Fruit.

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Jan 04, 2006

Good and really easy to make, but mine came out a little too salty. I will probably use a little less boullion next time.

—Angela

See full review »

Most Helpful Critical Review

May 23, 2007

This was so salty that I couldn't eat it.

—kristine162

See full review »

51 Ratings

See other versions of this recipe!

Nov 06, 2007

We enjoyed this very much. I substituted low sodium chicken broth for the water and chicken boullion. The small amount of butter really adds to the flavor, as does the sweetness of the cranberries. We will definitely make this again.

—Nana Nancy

See full review »

Nov 05, 2005

Super easy, tasty side dish. The second time I made this I used pineapple and ham. Great alternative to rice or potatos.

—JuliaLC

See full review »

Aug 29, 2008

This recipe is wonderful. I used home made chicken stock, onions, a little garlic and parsley to balance the flavors. Bulgur is a high fiber, protein grain. Use it to replace rice or potatoes. B.J. Corpening

—BJ from GA

See full review »

May 12, 2007

It was so easy to make and so yummy. I added diced grilled chicken right into the leftover bulgur and had a terrific lunch the next day.

—Romica

See full review »

Feb 16, 2011

This was good and quick. I reduced the boullion to 1 tsp. You don't really need to cook the bulgur, you can turn off the heat and let it sit for fifteen minutes, then fluff with a fork. Could easily be used as a breakfast if you take out the bouillion and add a little cinnamon. But I made it for lunch so I added some green onions and chopped almonds. In the end, I wish I didn't add the almonds. It added to much crunch and messed with the texture.

—CRAZY4SUSHI

See full review »

Oct 06, 2008

We thought this was a great recipe. Like many other reviewers, I used chicken broth. Next time I think I'll try added some onion and maybe parsley or cilantro. Still, its great the way it is. ETA: I added onion and parsley with my second go around. It was awesome. My husband loved it!

—sleepingKelly

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Bulgur Wheat with Pineapple, Pecans and Basil

Chicken Pasta Salad with Cashews and Dried Cranberries

Zito (Zhito/Koljivo) - Serbian Wheat Pudding

Shortcut Refried Beans

Lemon Tabouli

Bulgur Veggie Stir Fry

Chicken Bouillon Rice

Lamb and Bulgur Soup (Shorba Freek)

Seasoned Rice

Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

ADVERTISE WITH US

Nutrition

Calories
137 kcal
7%

Carbohydrates
26.3 g
8%

Cholesterol
6 mg
2%

Fat
2.8 g
4%

Fiber
3.9 g
16%

Protein
2.9 g
6%

Sodium
861 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bulgur Wheat with Dried Cranberries

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 137
** Calories from Fat: 25

% Daily Value *
** Total Fat 2.8g 4 %
** Saturated Fat 1.5g 7 %
** Cholesterol 6mg 2 %
** Sodium 861mg 34 %
** Potassium 68mg 2 %
** Total Carbohydrates 26.3g 8 %
** Dietary Fiber 3.9g 16 %
** Protein 2.9g 6 %
** Sugars 12.6g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 8 %
** Thiamin 4 %
** Niacin 11 %
** Vitamin B6 4 %
** Magnesium 9 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.