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.