Best-of-It Bulgur Pilaf

2 c. vegetable broth
1 c. medium bulgur
1 T. dehydrated minced onion
Salt and freshly ground black pepper
1/2 c. dried cranberries
1/2 c. toasted slivered almonds
1 t. dried parsley or mint or 1 T. fresh

Bring the broth to a boil in a large saucepan. Add the bulgur and onion; stir to combine. Reduce heat to low and season with salt and pepper to taste. Cover and simmer until the bulgur is tender and the liquid is absorbed, about 8 minutes.

Remove the pan from the heat and stir in the cranberries, almonds, and parsley or mint. Cover and let stand 10 minutes before serving.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 138.