|Unsalted margarine||1 Tablespoon|
|Yellow onion||1 Small, chopped fine|
|Bulgur||2⁄3 Cup (10.67 tbs)|
|Water/Low sodium chicken broth||2 Cup (32 tbs)|
|Carrot||1 Medium, peeled and chopped fine|
|Celery stalks||1 Medium, chopped fine|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
In a medium size heavy saucepan, melt the margarine over moderate heat.
Add the onion and cook, uncovered, until soft about 5 minutes.
Add the bulgur and cook, stirring, for 1 minute.
Add the water, carrot, celery, thyme, and pepper.
Bring to a simmer, reduce the heat to low, cover, and cook for 15 minutes or until all the liquid is absorbed.