|Bulgur wheat||1⁄3 Cup (5.33 tbs)|
|Chicken broth/Beef broth||3⁄4 Cup (12 tbs)|
In medium saucepan melt butter.
With scissors snip in onion; cook until soft.
Add bulgur, stir over medium heat about one minute.
Remove from heat; stir in broth; bring to boiling over high heat; cover, reduce heat; simmer until all liquid is absorbed, 15 to 20 minutes.
Taste for salt.
Lighten with a fork.
Sprinkle with chopped parsley, chives, or other fresh herb if desired.
Try adding cooked (or leftover) peas just before serving.
If cooked ahead, add a little water to reheat.