Bulgur Wheat with Dried Cranberries

Bulgur Wheat with Dried Cranberries


"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."


25 m servings 137 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 865 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.
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Your rating



  1. 60 Ratings


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

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 cranber...

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

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....

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.

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 e...

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. ...

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 sho...

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