Ingredients

• 6 tablespoons (3/4 stick) butter
• 3 cups chopped leeks (white and pale green parts only)
• 5 cups canned low-salt chicken broth
• 3 cups bulgur
• 2/3 cup dried cranberries
• 2/3 cup sliced almonds, toasted

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Instructions

1. Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and sauté until very tender, about 12 minutes. Add chicken broth and bring to boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes. Fluff with fork. Mix in sliced almonds. Season to taste with salt and pepper.