1 cup bulgur wheat, whole grain large, washed and drained1 onion, chopped1 tomato, diced1 tsp tomato paste (optional)1 banana/green pepper, chopped2 tbsp butter/oil2 cups hot chicken stock/2 cups hot water and chicken bouillon1 tsp salt to taste (1/2 tsp if using chicken bouillon)
In a medium saucepan, sauté butter/olive oil and onions for about 2-3 minutes over medium heat. Then stir in tomato paste and tomatoes, sauté for about 2 minutes. And then stir in peppers. After a while add bulgur and sauté for 2-3 minutes.
Add hot chicken stock/ hot water and chicken bouillon, and salt.Stir well and turn heat low when it boils. Close the lid and simmer till the bulgur absorbs all the water. Do not stir while cooking.Let it cool for a while with the lid on. Before serving, stir well with a wooden spoon. Then place to a serving plate and garnish with fresh parsley.
Institut Anca Anca Cercel N.D.