From: Chef Patrick Mulvaney, Mulvaney's B&L, Sacramento, CA. Yield: 4 servings. PILAF: 1 Tbsp. unsalted butter 1/2 cup finely chopped yellow onion 1/2 cup chopped California walnuts 1 cup bulgur 2 Tbsp. chopped dried cranberries 2 cups chicken stock 1/2 tsp. salt (or to taste) For pilaf: Melt butter in medium saucepan over moderate heat. Add onion and cook, stirring often, for about 3 minutes. Add walnuts and stir about 2 minutes more. Add the bulgur and stir to combine. ...

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