2 c. bulgar
1 tbsp. chopped onion
2 tbsp. oil
2 c. chicken stock or water
Salt, pepper
Sprinkle of chopped parsley

Saute onion about 8 minutes in oil (until almost tender). Add bulgar and cook until golden. Add water, salt and pepper. Cover and bring to a boil; reduce heat and simmer for 15 minutes. Garnish with parsley. May top with yogurt.