3 c. water or chicken broth
1/2 c. brown rice
1 c. bulgar wheat
1 c. each chopped: carrots, celery and onions
Salt and pepper to taste

Bring broth to boil, add rice, reduce heat, tightly cover and cook for 30 minutes. Add remaining ingredients return to a boil and reduce heat to maintain a simmer.

Cover and cook 10 to 20 minutes longer, until rice and bulgar are tender.