Bulgur Pilaf with Leeks and Dried Cranberries

Ingredients:

3 TBS butter
1-1/2 cups finely chopped leeks (white and pale green parts only)
1-1/3 cups low-sodium chicken broth
1 cup bulgur
1/3 cup dried cranberries, chopped
1/3 cup slivered almonds, toasted

Melt butter in heavy large saucepan over medium heat. Add chopped leeks and sauté over low heat until very tender, but not brown, 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. 4 servings.