Add oil, celery, onion and bulgur to a medium skillet.
Stir constantly over medium heat (300 degrees in an electric skillet) until vegetables are tender and bulgur is golden brown.
Add seasonings and broth and bring to a boil.
Cover pan and reduce heat to low.
Simmer 15 minutes. Liquid should be gone. Serve.
Refrigerate leftovers within 2 hours.
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Add other vegetables such as peas, grated carrots, chopped bell peppers.
Try additional flavors such as dill weed, oregano, sage, marjoram, or parsley.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.