1 3/4 c. vegetable stock
1 sm. carrot
1 med. stalk celery
1/2 green pepper
1/4 c. chopped mushrooms
2 green onions, sliced
1 bay leaf
1 c. raw bulgur wheat
1 tsp. vegetables seasoning

Dice carrot, celery, green pepper, and onions. Place small amount of liquid in a heavy pot with a close fitting lid. Add all the vegetables and the bay leaf; stir over medium heat for several minutes. Pour in stock; bring to a boil and simmer for 5 minutes, covered. Add wheat and seasoning and bring to a fast boil again. Cook, covered, over very low heat for 15 minutes. If too moist, uncover and simmer another few minutes until the liquid diminishes.

For special occasions, add 1 cup garden peas towards the end of the cooking time. Pilaf can be made with just about any grain. Try millet, cracked wheat, rice or triticale in this dish, or a partial substitution of barley for any of these.