Bulgar, Cherry, and Cranberry Pilaf

A nice side dish using Bulgar wheat instead of rice.  In other words, a good way to use up the Bulgar wheat you bought to try some exotic recipe.  Make it in the summer when cherries are cheap.

Bulgar, Cherry, and Cranberry Pilaf

1 tbsp. Butter
1 tsp. Fennel
1 1/4 cups Bulgar wheat
1 cup Fresh cherries -- halved and pitted
1 cup Dried cranberries
2 1/4 cups Water
1/2 tsp. Salt
12 oz. Plain Greek yogurt

Melt butter in a large saucepan. Add fennel and bulgur. Cook, stirring, until bulgur is toasted. Add cherries, cranberries, water, and salt. Bring to boiling, reduce heat and simmer until water is absorbed. Remove from heat, cover with a towel and place a lid over the towel. Allow to sit for 15 minutes. Serve with a dollop of yogurt.