- 1 cup Hodgson Mill Bulgur Wheat, uncooked
- 1 Tbsp. onion, finely chopped
- 1/2 tsp. salt
- 2 Tbsp. butter
- 2 cups chicken broth, or boullion
- pepper, to taste
Melt butter in skillet; add Bulgur and onion. Stir and cook until golden. Add broth and seasonings.
Cover, bring to boil; reduce heat, simmer 15 minutes. Fluff with a fork when finished cooking. Serve with chicken, lamb, pork or other meat.
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