Bulgur Saute

A side dish from "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988. I recently "discovered" Bulgur wheat, and since then I have been making it all the time! It is such a good change from rice! For this recipe, I halved it as my own little lunch/snack. I used Hodgson Mill All Natural Bulgur Wheat with Soy Hot Cereal, 1 cube of regular beef bouillon, and simply sprinkled in some dried parsley flakes. Also, I didn't use margarine or butter, rather, I sprayed the saucepan with butter-flavored Pam. It turned out great!

• Ready In: 35 mins
• Serves: 6
• Yields: 3 cups

Ingredients

• 2  tablespoons margarine or 2  tablespoons butter
• 1  cup Bulgar wheat
• 1⁄3 cup  chopped onion
• 1⁄3 cup  chopped celery
• 2  cups water
• 2 1⁄2 teaspoons low sodium beef broth or 2 1⁄2 teaspoons  beef bouillon
• 2  tablespoons  chopped fresh parsley

Directions

1. In a medium saucepan, melt margarine.
2. Stir in bulgur, onion and celery.
3. Cook over low heat, 10 to 15 minutes.
4. Stir in water and beef bouillon; bring to a boil.
5. Reduce heat, cover and simmer for about 15 minutes or until bulgur is tender and water is absorbed.
6. Stir in parsley.