Bulgur

• 1 cup large grain (No. 3) bulgur
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 1 teaspoon finely minced garlic
• 1 1/2 cups chicken broth or water
• Salt to taste if desired
• Freshly ground pepper to taste

1. Rinse the bulgur in cold water and drain well.
2. Put the butter in a small saucepan and add the onion and garlic.
3. Cook, stirring briefly, until onion is wilted.
4. Add the bulgur and blend well.
5. Add the broth, salt and pepper and bring to a boil.
6. Cover closely and let simmer 20 to 25 minutes, stirring occasionally from the bottom to prevent sticking.
7. Cook just until all the liquid is absorbed.

no, butter, onion, garlic, chicken broth, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1420 (may not work)