Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 cups chopped onions, (2 large)
• 1 cup chopped celery, (2-3 stalks)
• 1 clove garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 cups bulgur, rinsed (see Ingredient note)
• 3 cups reduced-sodium chicken broth
• 1 bay leaf
• 1/4 teaspoon salt, or to taste
• 2/3 cup dried cranberries
• 1/4 cup orange juice
• 2/3 cup chopped hazelnuts, (2 ounces)
• 1/2 cup chopped fresh parsley
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

Heat oil in a Dutch oven over medium heat. Add onions and celery; cook, stirring often, until softened, 5 to 8 minutes. Add garlic, cinnamon and allspice; cook, stirring, for 1 minute. Add bulgur and stir for a few seconds. Add broth, bay leaf and salt; bring to a simmer. Reduce heat to low, cover and simmer until the bulgur is tender and liquid has been absorbed, 15 to 20 minutes.

Step 2

Meanwhile, combine dried cranberries and orange juice in a small microwave-safe bowl. Cover with vented plastic wrap and microwave on high for 2 minutes. (Alternatively, bring dried cranberries and orange juice to a simmer in a small saucepan on the stovetop and remove from heat.) Set aside to plump.

Step 3

Toast hazelnuts in a small dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. When the bulgur is ready, discard the bay leaf. Add the cranberries, toasted hazelnuts, parsley and pepper; fluff with a fork.