side dish recipe · #03184
Cranberry Sweet Potato Sage Bulgur Pilaf
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 30 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 8
Prep15 min
Cook15 min
Inactive0 min
Total30 min
Ingredients
- 1½ cupsBulgur Wheat
- 3 cupsVegetable Broth
- 1 onionYellow Onion
- 1 tbspOlive Oil
- 3 ozDried Cranberry
- 8 ozSweet Potato
- 1 tspSage
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Rinse the Bulgur Wheat when appropriate. Chop the Yellow Onion and prepare the Dried Cranberry, Sweet Potato, Sage, draining and rinsing any canned ingredient when present.
- Heat the Olive Oil in a saucepan. Cook the Yellow Onion and Dried Cranberry, Sweet Potato, Sage with the Table Salt for 5 minutes, keeping any tender greens or juice aside until the end.
- Stir in the Bulgur Wheat and Vegetable Broth. Bring to a boil, cover, and cook for about 15 minutes until tender; fold in any reserved tender greens or juice, fluff the pilaf, and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 5.4 g
- Carbohydrates
- 49.1 g
- Fat
- 3 g
- Fiber
- 6.8 g
- Sodium
- 645.5 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.