• ¹/₂ cup butter or margarine
• ¹/₂ cup chopped onion
• ¹/₂ cup chopped green pepper
• 2  cups bulgur (cracked wheat)
• 4  cups boiling water
• 4  chicken bouillon cubes
• 1  teaspoon salt
• ¹/₄ teaspoon ground black pepper
• 1  cup shredded carrot

1. Heat butter in a skillet with heat-resistant handle. Mix in onion and green pepper. Cook until onion is tender.
2. Stir in bulgur, cover, reduce heat, and cook 10 minutes over low heat; stir once or twice to prevent sticking.
3. Add boiling water and bouillon cubes; stir until cubes are dissolved; cover tightly.
4. Cook in a 350 ํF oven 30 minutes. Stir in salt, pepper, and carrot. Continue cooking 15 minutes, or until liquid is absorbed and bulgur is tender.

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