Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c BULGUR WHEAT
1/3 c CHOPPED ONION
1/3 c CHOPPED CELERY
2 tb BUTTER
2 c WATER
2 1/2 ts BOUILLON GRANULES
2 tb PARSLEY

IN A MEDIUM SKILLET COOK BULGUR, ONION, AND CELERY IN BUTTER OVER LOW
HEAT 10 TO 15 MINUTES OR UNTIL ONION IS TENDER, STIRRING FREQUENTLY.
STIR IN WATER AND BEEF BOUILLON GRANULES. BRING TO BOILING. REDUCE
HEAT; COVER AND SIMMER FOR 15 MINUTES OR TILL BULGUR IS DONE. STIR IN
PARSLEY. VARIATION: PREPARE BULGUR SAUTE AS ABOVE, EXCEPT STIR 1 TO 2
TEASPOONS CURRY POWDER INTO THE BULGUR-VEGETABLE MIXTURE BEFORE THE
FIRST COOKING STEP. CONTINUE WITH RECIPE AS DIRECTED. EACH SERVING:
141 CALORIES, 4 G PROTEIN, 4 G FAT.

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