Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 1 stalk celery, chopped
- ½ teaspoon dried marjoram or basil
- 1 ½ cups bulgur
- 1 bay leaf
- Sea salt and freshly ground pepper
- ¼ cup chopped parsley
- 2 cups vegetable broth or water
Add marjoram and bulgur, and cook for about 2 minutes, or until the bulgur begins to toast. Add the bay leaf, an ample pinch of sea salt, and two cups of broth. Bring to a boil, cover, reduce heat and cook for 15 minutes. Remove from heat and let the bulgur sit, covered, for another 5 minutes.
Discard the bay leaf, season to taste, and stir in chopped parsley.
Copyright 2009 by Jen Hoy