Wheat Bulgur and Rice with Vegetables

Great as a side dish – we used it as the carb base for Grandma’s Tofu Morocco.


  • 3 cups water
  • 1 tbsp olive oil
  • 1 cup wheat bulgur
  • 1/2 cup white rice
  • 2/3 cup chopped carrots
  • 2/3 cup chopped celery
  • 2/3 cup chopped onion
  • 1/4 – 1/2 tsp celery salt
  • 1 tsp or a cube of vegetable bouillon
  • Salt and pepper to taste

Yield: 6 servings

Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and cook for 20 minutes, covered. Fluff with a fork before serving.

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