Reviewed: Sep. 24, 2009

Way too much boullion; need to reduce it a lot. Probably a teaspoon per cup of water would suffice. Nice with cranberries.

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Reviewer:

Laura

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Reviewed: Jan. 26, 2009

I didn't have chicken bullion granules so I substituted with a tsp of Kosher salt. I also used salted butter. I used more then 1/4 cup of cranberries and it still worked out great!

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RVAZQUEZ

Cooking Level: Intermediate

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Reviewed: 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

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BJ from GA

Cooking Level: Professional

Home Town: Boston, Massachusetts, USA

Living In: Marietta, Georgia, USA

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Reviewed: Aug. 20, 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!

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sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 17, 2008

I used homemade chicken stock instead of bullion to cut down on the salt and added onions. I was very pleased with this as a side dish. I also threw some pecans in at the last minute which was a wonderful addition.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Feb. 13, 2008

Very good recipe. This can be one of those dishes that is different everytime you make it, depending on what's in the fridge. Next time I'll try pine nuts and basil. It seemed alot like a short grain rice or a couscous. Very versatile.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Nov. 6, 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.

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Nana Nancy

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Reviewed: Oct. 22, 2007

I was hoping I would like this. It sounded promising and gave me a new idea for the Bulgar in the pantry. I did not like it at all, even after more than doubling the cranberries. My husband thought it was okay luckily and ate all the leftovers.

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