|Uncooked regular rice||1 Cup (16 tbs)|
|Peanut oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Chopped celery||1 Cup (16 tbs)|
|Envelope of instant chicken broth/4 chicken bouillon cubes||4 Packet (4 envelopes)|
|Rosemary leaf||1 Teaspoon, crumbled|
|Water||4 Cup (64 tbs)|
|Bulgur wheat/Wheat pilaf (from a 1- pound package)||1 Cup (16 tbs)|
1.Take a large frying pan, heat peanut oil or veetable oil in it.
2.Add rice in oil and cook well until golden brown.
3.Put the rice aside by transferring it with a slotted spoon.
4.Put celery and onions in the pan and saute in the drippings.
5.Once the onion is tender, add chicken broth or bouillion cubes, rosemary and water to the pan.
6.Heat the ingredients until the cubes dissolve completely.
7.Add bulgar wheat and browned rice to the pan.
8.Cook for 1 hour on low flame afetr putting the lid on.
9.Stir one or two times in between.
10.Serve the pilaf warm.