Wild Rice and Bulgur Pilaf With Dried Cranberries

• cups wild rice, cooked↗2
• teaspoons olive oil↗2
• onion, chopped↗1
• cup celery, diced↗1⁄2
• cup dried cranberries↗1⁄3
• cup Bulgar wheat (coarser grain)↗3⁄4
• ounces vegetable broth (or low-sodium chicken broth)↗13 1⁄2
• teaspoon thyme (dried)↗1⁄4
• scallions, sliced thin↗2
• salt and pepper

Step-by-step instructions

1. 1

   Heat oil in large nonstick skillet over medium-high heat.

2. 2

   Add onion, celery, cranberries and bulgur.

3. 3

   Cook until wheat is browned, 3-4 minutes, stirring often to prevent burning.

4. 4

   Add cooked wild rice, broth, and thyme.

5. 5

   Stir well.

6. 6

   Simmer, covered, until wheat is cooked (about 15 minutes).

7. 7

   Stir in green onions.

8. 8

   Season with salt and pepper to taste.

9. 9

   This can be served immediately (while warm), or you can make it 1-2 days ahead and refrigerate.

10. 10

    To reheat, cover and bake at 350 for 45 minutes.