- 1/2 cup low-sodium chicken broth
- 1/4 cup bulgur wheat
- 1/2 cup thinly sliced leeks (light green and white parts)
- 1 tablespoon roasted unsalted almonds, chopped
- Bring the broth to a boil in a small saucepan. Stir in the bulgur and leeks. Remove from heat and let stand, covered, 10 minutes. Stir in the almonds.