This is a Good Salad

A new-but-will-be-repeated-from-here-on-in recipe from last week's grocery list:  Bulgar Salad with Cranberries.

The butter/lemon juice/chicken stock combo made it actually taste quite a bit like risotto, but the bulgar stays just enough firmer that you could completely eat this hot or cold.  (Our's was lukewarm-ish.)  The cranberries were just sweet enough, and the pine nuts--well, I don't need an excuse to eat those, regardless, but they added a nice crunch.  I also added a little cilantro, just 'cause we had it.  

All in all, a very good little salad!  For the recipe, read onward.

Bulgar Salad with Cranberries (Recipe from Delicious Days)
Serves 3-4
(original measurements were in metric, so these are the amounts I used) 

• a small handful of pine nuts
• half a medium onion
• a handful of dried cranberries 
• 2 T butter 
• approximately 3 cups chicken stock  
• 1 1/2 cups bulgar
• 1 lemon     
• salt and pepper 

Toast the pine nuts in a skillet over medium hear without additional fat and constantly stir until they gain a nice golden brown color, but be careful not to burn them.  Once done, remove from skillet.

Finely slice the onion and coarsely chop the dried cranberries.  Melt butter in a large saucepan and saute the onions over medium heat until quite soft.

Pour over the stock and bring to a boil, then add the bulgar and let boil for a couple of minutes (stirring every now and then) before adding the cranberries.  Remove from heat and let stand until the bulgar is soft (10 to 15 minutes).  Drain the excessive stock if necessary.

Grate the zest of one lemon into the saucepan (I added the juice too!), add the toasted pine nuts (and cilantro if you want) and use a fork to loosen the bulgar until everything is combined.  Season as necessary.  Enjoy warm or cold.