|Cracked wheat||1 Cup (16 tbs) (Bulghar)|
|Onion||1 , chopped|
|Celery ribs||3 , thinly sliced|
|Red bell pepper||1⁄2 , diced|
|Ground cumin||1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Beef broth/Water||2 1⁄4 Cup (36 tbs)|
In medium skillet, over medium heat, melt butter.
Add bulgur and chopped onion.
Cook 3 to 5 minutes, or until onion is limp and bulgur is golden, stirring often.
Stir in celery, diced pepper, cumin and chili powder; cook 2 minutes longer.
Stir in beef broth; bring to a boil.
Reduce heat to low; simmer 15 minutes, or until all liquid is absorbed.
Season with salt and pepper.