Ingredients
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2 teaspoons olive oil
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1 cup medium grain Bulgar wheat
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1 small onion, chopped
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2 stalks celery, chopped
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2 garlic cloves, minced
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1/2-1 teaspoon dried sage
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1/2 teaspoon dried thyme
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1/2 teaspoon marjoram
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1 3/4 cups vegetable broth or 1 3/4 cups water
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1 bay leaf
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1 tablespoon fresh parsley, chopped
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1 -2 tablespoon fresh sage, chopped
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salt and pepper, to taste
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1 tart apple, chopped (I use Granny Smiths)
Instructions
- Heat oil in a medium sized sauce pan, adding the bulgur, onions, celery, and apples.
- Cook 2 -3 minutes stirring so that the produce begins to soften and the bulgur begins to toast.
- Add the herbs (sage, thyme, and marjoram) along with the minced garlic and continue to cook 3-5 minutes until the vegetables are softened.
- Stir in the stock or water along with the bay leaf and bring to a boil.
- Reduce heat to lowest possible flame, cover and simmer for 15 minutes, until all of the liquid is absorbed.
- The bulgur will be tender but chewy.
- Take the bay leaf out.
- Mix in the chopped fresh parsley and season to taste.