Wheat Bulgar Pilaf - Camille Zaleski King

• 2Tbs Butter
• 1 Med Onion - diced
• 1 Cup Wheat Bulgar
• 1/2 Tsp Oregano
• 2 Cups chicken stock, bouillon cubes and water work too
• 1/2 tsp parsley
• salt and pepper to taste

Saute onions in butter until clear, add remaining ingredients bring to a boil then reduce to simmer. Cover and cook until liquid is absorbed and bulgar is soft. (about 15-20 minutes, just like rice a roni)