Bulgur Pilaf with Cranberries and Almonds

Recipe from Everyday Food Magazine and Tested in Alice's Kitchen.

This is an easy side dish with comfort food flavor. Bulgur and cranberries can be found in the bulk section at Lost River Market & Deli.

1/3 cup sliced almonds, toasted*
2 Tableespoons butter
1 small onion, chopped
1 cup medium-grain bulgur
1 can (14.5 ounces) reduced-sodium chicken broth or vegetable broth
Coarse salt and ground pepper
1/4 cup dried cranberries

In a small skillet over medium heat, cook almonds, tossing occasionally, until golden, 4 to 5 minutes. Remove from skillet, and let cool. (Or use oven method; see note, below.) Set aside.
In a medium saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add bulgur; stir to coat.
Add broth; season with salt and pepper. Bring to a boil; reduce heat to low. Cover saucepan, and simmer until liquid has evaporated and bulgur is tender, about 15 minutes. Remove from heat; sprinkle bulgur with cranberries. Cover, and set aside to steam, about 5 minutes.
Add toasted almonds to bulgur; fluff with a fork. Serve.

To oven-toast almonds, preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast, tossing occasionally, until golden, 8 to 10 minutes. Remove from baking sheet, and let cool. To toast on the stove, just place the almonds in a dry skillet and heat on medium, stirring occasionally.