Plain Bulgur Pilaf

• 4 1/2 cups water or stock (or you may use 2 bouillon cubes)
• 3 cups coarse-ground bulgur, washed in cold water and drained
• Salt and pepper
• 45 tablespoons butter, cut into small pieces, or vegetable oil

1. Bring the water or stock to the boil in a large pan and pour in the bulgur.
2. Add salt and pepper (taking into account the saltiness of the stock) and cook, covered, over low heat for 1015 minutes, until it is tender and all the liquid is absorbed, adding a little water if it becomes too dry.
3. Stir in the butter or oil and leave off heat, covered, for 15 minutes, to allow the wheat to swell and become tender before serving.
4. For a grand and delicious pilaf, stir in 23 tablespoons toasted pine nuts or slivered almonds and 2 tablespoons raisins when you pour in the bulgur.
5. For burghul bil shaghria, use half the amount of bulgur with 1/2 pound dry vermicelli broken into small pieces in your hands and toasted in a dry frying pan or under the broiler, stirring often, until browned.

water, coarseground bulgur, salt, butter

Taken from www.epicurious.com/recipes/food/views/plain-bulgur-pilaf-373538 (may not work)