1       c            BULGUR WHEAT
     1/3   c            CHOPPED ONION
     1/3   c            CHOPPED CELERY
   2       tb           BUTTER
   2       c            WATER
   2 1/2   ts           BOUILLON GRANULES
   2       tb           PARSLEY
  IN A MEDIUM SKILLET COOK BULGUR, ONION, AND CELERY IN
  BUTTER OVER LOW HEAT 10 TO 15 MINUTES OR UNTIL ONION
  IS TENDER, STIRRING FREQUENTLY. STIR IN WATER AND BEEF
  BOUILLON GRANULES. BRING TO BOILING. REDUCE HEAT;
  COVER AND SIMMER FOR 15 MINUTES OR TILL BULGUR IS
  DONE. STIR IN PARSLEY. VARIATION: PREPARE BULGUR SAUTE
  AS ABOVE, EXCEPT STIR 1 TO 2 TEASPOONS CURRY POWDER
  INTO THE BULGUR-VEGETABLE MIXTURE BEFORE THE FIRST
  COOKING STEP. CONTINUE WITH RECIPE AS DIRECTED. EACH
  SERVING: 141 CALORIES, 4 G PROTEIN, 4 G FAT.