|Onion||1 Medium, chopped|
|Bulgur wheat||1 Cup (16 tbs)|
|Celery stalks||1 Large, thinly sliced|
|Bell pepper||1⁄2 , seeded and diced (Green / Red Colored)|
|Chili powder||1 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Vegetable stock||2 1⁄4 Cup (36 tbs)|
|Condiment||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Melt butter in a wide frying pan over medium heat.
Add onion and bulgur and cook, stirring occasionally, until onion is soft and bulgur is golden (7 to 8 minutes).
Stir in celery, bell pepper, chili powder, and cumin and cook for 2 minutes.
Pour in stock and bring to a boil.
Reduce heat to low; cover and simmer until all liquid is absorbed (about 20 minutes).
Season to taste with salt and pepper.
To serve, mound bulgur mixture on a platter or individual plates.
At the table, offer condiments, each in a separate bowl.