Reviewed: May 7, 2012

Ive been wanting to incorporate more whole grains into my husbands and my diet and this was absolutely perfect! It's extremely quick cooking and you can use anything you have on hand. But the cranberries were delicious. I also added green onions and chopped almonds. I substituted chicken broth for the water and boullion and added a tad of salt. Its fantastic.

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Reviewer:

for the love of food

Cooking Level: Intermediate

Living In: Perris, California, USA

Reviewed: Apr. 5, 2012

This was tasty but pretty basic. I used half of a bouillon cube to avoid over salting. I also added some two tablespoons of flax seeds when I mixed in cranberries, added a little crunch and some health benefits;) Some things I'd try next time - 1. Chopping the cranberries up a little, 2. Trying this with bacon or mushrooms (although I'd cook those things first and then add bulgur and water), 3. Adding some spices, I could see butternut squash chopped up with cranberries and some cinnamon; or oregano with mushrooms.

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Reviewer:

littlemissdelight

Reviewed: Mar. 30, 2012

I took the advise of other reviewers and cut the amount of chicken bouillon granules down to 1 teaspoon and I'm glad I did. One and a half tablespoons would have been way too salty. I also added some chopped green onions along with the dried cranberries. My husband didn't care much for this because he's not big on whole grains, but I thought it was quite good. I'd like to play with adding some other flavors. Thanks for the recipe!

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Sep. 9, 2011

Delicious alternative to rice. We served this with a chicken entree and it was a hit.

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Reviewer:

jastroud

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Castle Rock, Colorado, USA

Reviewed: Jul. 18, 2011

I've made it with and without cranberries - delicious! Instead of water and bouillon, I used 1 cup of low-sodium organic chicken broth. No difference! My 5 year-old even loved it!

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Reviewer:

manicorganicRN

Cooking Level: Intermediate

Home Town: Pulaski, Tennessee, USA

Living In: Locust Grove, Georgia, USA

Reviewed: Apr. 15, 2011

This was wonderful! I used 1 tsp 'better than bullion' instead of the granules. I added caramelized onion along with the cranberries. I accidentally left out the butter (but had caramelized the onions in olive oil, so that brought in a bit of heart healthy fat).

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TexanEats

Reviewed: Apr. 10, 2011

I followed the recommendations of some users before me and used only 1 tsp bouillon granules and substituted margarine for the butter. I also added pine nuts, dried apricots, green onions and golden raisins and it was fabulous. A much more exciting alternative to rice.

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Reviewer:

Ash

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Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Augusta, Georgia, USA

Reviewed: Apr. 4, 2011

WAY too salty - definitely cut down on the chicken bouillon!

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Reviewer:

SHANTILLIE

Reviewed: Mar. 23, 2011

I found this salty. I used regular bouillon and unsalted buttter. I'll make it again and try low sodium bouillon.

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Reviewer:

Donna

Reviewed: Feb. 11, 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.

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