(10 servings)

  • 1 ½ cups chopped yellow onions
  • 1 ½ cups chopped celery
  • pinch dried marjoram or basil
  • 4 ½ -5 cups vegetable stock, hot
  • 1 lb. bulghar pilaf
  • pinch black pepper
  • 3-4 Tbsp. chopped parsley

Wilt the onions and celery with the herbs until soft, it may be necessary to add some liquid. Stir in the bulghar and coat well. Add the hot stock, stir gently, and bring to a boil. Turn heat down to a gentle simmer, cover the pot and simmer until all liquid is absorbed, approximately 20-25 minutes. Resist the temptation to lift the lid. Your pilaf will cook much more evenly if you keep the lid closed. Before serving, fluff in the chopped parsley with a fork.

Per Serving: Calories: 331 Protein: 12gm Fat: 1gm

Carbohydrates: 74gm Sodium: 174mg