2 c. bulgar wheat (best is Ala)
3 1/2 c. chicken or beef bouillon
3/4 c. butter
1 c. chopped celery and leaves
1 c. chopped green onions (tops too!)
1/2 c. chopped parsley
1 tbsp. lemon pepper
Salt

Use heavy skillet with lid. Saute onions, celery and parsley lightly in 1/2 cup of the butter, then add bulgar wheat and remaining butter. Stir until all is blended, lightly browned, about 5 minutes. Lower heat and add bouillon carefully, when mixture starts to boil lower heat to simmer and cover.

Cook slowly with tight lid, don't open, until all liquid is absorbed, about 35-40 minutes. Let set for about 5 minutes. More liquid can be added if not done or too dry. Serves 6-8. Good with Stroganoff or any substitute for potato.