Ingredients
Units
Scale
- 2 c. bulgur wheat
- 1 c chopped green onions (tops too!)
- 3 1/2 c chicken or beef bouillon
- 1/2 c chopped parsley
- 3/4 c butter
- 1 TBSP lemon pepper
- 1 c chopped celery and leaves
- Salt
Instructions
- Use heavy skillet with lid. Sauté onions, celery and parsley lightly in 1/2 cup of the butter, then add bulgur wheat and remaining butter. Stir until all is blended, lightly browned, about 5 minutes.
- Lower heat and add bouillon carefully. When mixture starts to boil, lower heat to simmer and cover. Cook slowly with tight lid, don’t open, until all liquid is absorbed, about 35-40 minutes.
- Let sit for about 5 minutes. More liquid can be added if not done or too dry.
Notes
Reserve half from the Pilaf recipe and make Tabbouleh Salad later in the week.
- Prep Time: 5 minutes
- Cook Time: 50 minutes