Garden Bulgur
Garden Bulgur is a quick one-skillet side that turns a cup of cracked wheat into something with real depth. Toasting the grains in margarine until golden gives them a nutty edge before any liquid goes in. Celery, onion and mushrooms soften into the pilaf, while dill and oregano keep the seasoning gentle. Use vegetable broth to keep it meatless, or chicken broth for a richer pot.
Instructions
Melt the margarine in a large skillet. Add the celery, onion and mushrooms, and stir them over the heat until the vegetables are tender.
Add the bulgur to the pan and cook it, stirring, until the grains turn golden.
Stir in the dill, oregano, salt, pepper and broth. Cover the pan and bring the liquid to a boil.
Turn the heat down and let the bulgur simmer for 15 minutes. If you are using a gas stove, stir once or twice during this time so the grains do not stick.
Serve the bulgur hot. A little fresh parsley sprinkled over the top at the end is a good addition if you have some.
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