Bulgur with celery and sage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | small | Onion(s), chopped |
| 2 | Stalks celery, chopped | |
| 2 | Garlic clove(s), minced | |
| 1 | cup | Bulgur |
| ½ | teaspoon | Dried rubbed sage |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried marjoram |
| 1¾ | cup | Beef stock |
| 1 | Bay leaf | |
| 1 | tablespoon | Parsley, chopped |
| Salt and pepper to taste | ||
Directions
In a medium saucepan, heat oil over medium heat. Add onions, celery and garlic and saute for about 5 min, or until the vegetables are softened. Add bulgur, sage, thyme, and marjoram; cook, stirring, for 1 min. Stir in stock and bay leaf. Bring to a boil, reduce heat to low, cover and simmer for about 15-20 min, or until the liquid is absorbed and the bulgur is tender. Remove the bay leaf, stir in parsley and season with salt and pepper.
eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 123