After having a bulgar leek cranberry salad like this at Whole Foods deli I had to go home and whip some up myself. It is best made the day before or ahead of time so the flavors have time to come together. I served it for dinner, my husband decided to add eggs on top and it was good, but it would also make a good side dish. I plan on whipping up some to take for Thanksgiving.
Bulgar with Leeks and Cranberries
Makes 4-6 servings, more if serving as a side dish
8.8 oz (1 1/2c) bulgur (used quick cooking with 2 1/2-3 cups vegetable broth)
1 leek, chopped light green and white parts only
1-2 TBSP extra virgin olive oil
1/3 c dried cranberries
1/3 c sliced raw almonds
sea salt and pepper to taste
Cook bulgur according to package directions using water or broth, I used vegetable broth and quick cooking bulgur. While the bulgur is cooking sauté chopped leeks in extra virgin olive oil. Once the bulgur is cooked, drain any remaining liquid and mix with the leeks. Stir in dried cranberries, season with salt and pepper, and place in a bowl in the refrigerator to cool and let the flavors come together. Stir in or top with almonds just before serving. Enjoy!