Bulgur Stuffing With Celery, Apples And Sage

• 2 teaspoons olive oil
• 1 cup medium grain Bulgar wheat
• 1 small onion, chopped
• 2 stalks celery, chopped
• 1 tart apple, chopped (I use Granny Smiths)
• 2 garlic cloves, minced
• 1/2 - 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon marjoram
• 1 3/4 1 3/4 cups vegetable broth or 1 3/4 cups water
• 1 bay leaf
• 1 tablespoon fresh parsley, chopped
• 1 -2 tablespoon fresh sage, chopped (optional)
• salt and pepper, to taste

1. Heat oil in a medium sized sauce pan, adding the bulgur, onions, celery, and apples.
2. Cook 2 -3 minutes stirring so that the produce begins to soften and the bulgur begins to toast.
3. Add the herbs (sage, thyme, and marjoram) along with the minced garlic and continue to cook 3-5 minutes until the vegetables are softened.
4. Stir in the stock or water along with the bay leaf and bring to a boil.
5. Reduce heat to lowest possible flame, cover and simmer for 15 minutes, until all of the liquid is absorbed.
6. The bulgur will be tender but chewy.
7. Take the bay leaf out.
8. Mix in the chopped fresh parsley and season to taste.

olive oil, grain bulgar, onion, stalks celery, apple, garlic, sage, thyme, marjoram, vegetable broth, bay leaf, fresh parsley, fresh sage, salt

Taken from www.food.com/recipe/bulgur-stuffing-with-celery-apples-and-sage-181301 (may not work)