- 2 tablespoons oil
- 1⁄2 cup chopped celery
- 1 medium onion, chopped
- 1 cup bulgur
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 cups broth (beef, chicken, or vegetable) (see notes)
Add oil, celery, onion and bulgur to a medium skillet.
Stir constantly over medium heat (300 degrees in an electric skillet) until vegetables are tender and bulgur is golden brown.
Add seasonings and broth and bring to a boil.
Cover pan and reduce heat to low.
Simmer 15 minutes. Liquid should be gone. Serve.
Refrigerate leftovers within 2 hours.
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Add other vegetables such as peas, grated carrots, chopped bell peppers.
Try additional flavors such as dill weed, oregano, sage, marjoram, or parsley.