1 cup chicken broth
1 dash salt
3 2/3 tablespoons bulgur
2/3 teaspoon extra-virgin olive oil
1/4 cup chopped fresh mushrooms
3 tablespoons chopped celery
1 tablespoon chopped onions
1 garlic clove
In small saucepan, bring chicken broth and salt to boil; add bulgur.
Reduce heat; cover and simmer for 20-25 minutes, or until broth is absorbed and bulgur is tender.
In small skillet, heat olive oil.
Add vegetables and saute until onion is tender but not brown.
Add garlic at the last minute or two.
Stir in cooked bulgur.
Salt and pepper to taste.
cblessum on 5/9/2007