Bulghur Pilaff In a heavy skillet lightly brown over high heat: 4 Tbs. butter 3/4 cup minced onion Add, stir well and brown slightly: 2 cups bulghur Add and bring to boil: 4 cups hot chicken broth Stir, mixing well, cover and steam over low heat 20 minutes. Remove from heat, let stand 5 minutes and fluff with fork. Mound on heated platter and serve immediately. Serves 4. From "Middle Eastern Cookery" by Eva Zane middle eastern recipe index christina m k al-sudairy buy the book!